
TX 

3'?3 

2(42. 













































1 4 


- 5 - 




■t. 






















NAVSANDA PUBLICATION NO. 55 




OF THE UNITED STATES NAVY 



BUREAU OF SUPPLIES AND ACCOUNTS 

II 


NAVY DEPARTMENT 

























T}(373 

im 



V 


For sale by the 

Superintendent of Documents, U. S. Government Printing Office 
Washington 25, U. C. - 


Price $1.00 







Navy Department, 

Bureau of Supplies and Accounts, 

Washington, D. C„ 1 August 19U5. 

The Meat Handbook of the United States Navy is issued for the 
training and use of commissary personnel utilizing meat at naval 
activities. 


J. Carter, 

Chief of the Bureau of Supplies and Accounts. 


N 


Contents 


Chapter Page 

Foreword _ Vll 

1. The Importance of Meat in the 

Navy Mess _ 1 

2. Beef_ 2-47 

Section. 

1. Beef cutting_ 2-43 

2. Beef: Boneless frozen_44-46 

3. Beef Roasting Test_ 47 

3. Pork _ 48-66 


Chapter Page 

Section. 

3. Rules for sanitation_125-127 

4. Carving cooked meat_ 127 

5. Inspection of meat and meat 

food products—generaL 126-128 

6. Meat grading_ 128-129 

7. Refrigeration and storage of 

meat_ 129-133 


Table of storage data rela¬ 
tive to chilled, frozen, 
cured and smoked meats 
and meat products—ap¬ 
proximate maximum 
storage periods _ 132 


4. Lamb - 67-93 

Section. 

1. Cutting lamb for roasts 

and stews_ 71-82 

2. Cutting lamb chops by ma¬ 

chine and by hand_85-93 

5. Veal_ 94-117 

Section. 

1. Boning veal for roasts and 

stews_ 96-110 

2. Cutting veal cutlets by ma¬ 

chine_ 110-114 

3. Cutting veal cutlets by 

hand_ 115-117 

6. General Information_ 118 

Section. 

1. Meat tools: Their care and 

use_ 118-124 

2. Rules for safety_ 125 


7. Questions and Answers About 


Meat _ 134 

Section. 

1. Kinds, classes, and grades 

of meat_ ^ 134-136 

2. Principles of cutting and 

boning meat_136-137 

3. Beef_ 137-140 

4. Lamb_140-141 

5. Pork_ 141-143 

6. Veal_ 143-144 

7. Meat cookery_ 144-147 

8. Deep-fat frying_ 148-149 

9. Carving and serving meat 149-150 

10. Nutrition_ 150-152 

11. Meat tools—their care and 

use_ _ _ 152-153 

12. Care of meat blocks_ 154 

13. Safety practices_ 155 

14. Rules for sanitation_ 156 

15. Meat refrigeration_157-158 




































♦ 





I > 


A 

'^4 



0 




Foreword 


The Meat Handbook of the United States Navy, pub¬ 
lished for the training and use of commissary personnel, 
comprehensively covers the subject of meat utilization at 
naval activities. 

The detailed instructions for cutting meat, supported by 
photographic illustrations, will give practical “on-the-job” 
help to personnel in the commissary branch who are 
charged with stowing, issuing, cutting, and cooking meat 
for messes ashore and afloat. The methods of cutting 
illustrated, represent the good practices observed in gal¬ 
leys, coupled with the experience and “know how” of repre¬ 
sentatives of the National Live Stock and Meat Board, an 
industry organization. 

Because of the variety of meat subjects covered, the 
Meat Handbook of the United States Navy should have real 
value wherever naval commissary personnel is trained. 

For this publication, the National Live Stock and Meat 
Board has rendered expert counsel and donated the several 
hundred meat-cutting illustrations used herein. 




CHAPTER I 


THE IMPORTANCE OF MEAT 
IN THE NAVY MESS 

4 


Meat has always been one of the most impor¬ 
tant components of the Navy ration. There are 
sound reasons for the Navy to plan most meals 
around meat. Meat can be prepared in a very 
palatable form; it is a satisfying food; it is in 
general well liked and it “sticks to the ribs.” 
Even more important is the fact that it has an 
excellent food value. Research has shown that, 
on the basis of average servings, meat is richer 
in more of the dietary factors than any other 
food. It is an excellent source of calories, high 
quality protein, iron, phosphorus, and essential 
vitamins, especially those of the important 
vitamin B group. Meat, which contributes a 
larger proportion of the total food value of the 
ration than any other component, is also the 
most important component of the Navy ration 
when based on its dollar value. 

If the Navy is to obtain from its meat ration 
the maximum nutritive value and the greatest 
beneficial effect on morale, it is necessary that 
commissary personnel judiciously handle and 
make maximum use of all meat supplies. The 
handling of meat to the best advantage, from 
the time it is put aboard until it appears on the 


serving line as the cooked product, presents a 
series of problems involving storage, breakouts, 
cutting, preparation, and service. It has been 
demonstrated by ships and shore stations that 
substantial economies in the operation of gen¬ 
eral messes can be effected when commissary 
personnel is efficient in all phases of handling 
meat. 

No phase of meat handling in the Navy is 
more important than the meat cutting done in 
the meat shop in advance of cooking. Only 
when beef, pork, lamb, and veal is properly cut 
and well-prepared will the roasts, steaks, chops, 
stews, and other meat dishes be entirely satis¬ 
factory to those being served. The major pur¬ 
pose of the Meat Handbook of the United States 
Navy is, therefore, to provide information on 
meat cutting methods which, when applied, will 
result in maximum utilization of Navy meat 
supplies. 

Note.— The subject of meat cookery is thoroughly 
covered in the Navy Cook Book. Questions and answers 
on meat cookery may be found on pages 144 to 148 of this 
publication. 


CHAPTER 2 


BEEF 


Section I 

Beef Cutting 


This section deals with beef cutting. Instruc¬ 
tions are well illustrated and easy to follow. 
The methods of beef cutting dealt with here 
have proved their value in naval commissaries 
ashore and afloat. 

Cutting methods adaptable to all condi¬ 
tions.—Beef cutting methods described in this 
section may be followed in every type of galley 
ashore and afloat. When block space is limited, 
almost all cutting may be done from the hook. 
Where there is enough galley space, much of the 
cutting may be done on blocks or tables. At 
almost any point in the operation, all or part 
of the work may be transferred to the cutting 
block. 

Full use made of carcass.—Complete and effi¬ 
cient use of all meat, bones, and fat in the quar¬ 
ters of beef was the main reason for developing 
this Navy style of cutting. This method pro¬ 
vides : 

1. Division of all major cuts at natural 
seams. By doing this, roasts hold together 
better during carving. 

2. Separation of thick meat from thin meat, 
and tender cuts from the less tender cuts. This 
uses all meat to the best advantage. 

3. Removal of all bones for making stock for 
soups, gravies, meat loaves, etc. This speeds 
up carving and helps give uniform servings. 

4. Removal of all tendons, ligaments, and 
tough serous membranes. This makes carving 
easier and provides better steaks and ground 
meat dishes. 


5. Removal of all excess fat for rendering and 
use in cooking. 

Yield of boneless meat, fat, and bones.—^To 

use beef hindquarters and forequarters to best 
advantage, it is important to remember that a 
side of beef is not all meat, and the 70 percent 
yield of meat is not all suitable for roasts and 
steaks. Here is the approximate yield of meat, 
fat, and bones in a side of beef: 

Percentage yield 


Roasts and steaks_ 32 

Stewing and grinding meat_ 38 

Fat_ 11 

Bones_ 17 

Waste and cutting loss_ 2 


Total_ 100 


A table giving information similar to the above 
on the hindquarter of beef will be found on 
page 5. The forequarter table is on page 27. 


Cutting Methods Illustrated: p^ge 

Beef cutting_ 2 

Beef bone chart_ 3 

Beef hindquarter chart_ 4 

Making beef hindquarter cuts_ 5-25 

Beef forequarter chart_ 26 

Making beef forequarter cuts_ 27-43 

Beef: Boneless, frozen_ 44-46 

Chart: Beef Boneless, frozen_ 44 

Beef Roasting Test_ 47 

Questions and answers about beef_ 137-140 


★2 



















BEEF CHART 

LOCATION, STRUCTURE, AND NAMES OF BONES 



3 * 



















BEEF HINDQUARTER CHART 

UNITED STATES NAVY BONELESS CUTS 




NUMBERS INDICATE LOCATION OF CUTS AND 
SEQUENCE IN WHICH THEY ARE MADE 


Loin Strip—4 


Kidney Knob—3 


Tenderloin—5 


★4 


See pages 5 to 25 for instructions on making these cuts. 







Making Beef Hindquarter Cuts 


Many desirable cuts of beef for roasts and steaks are 
found in the hindquarter. In addition, the hindquarter 
provides meat for braising, stewing, and grinding. The 
table below gives the approximate percentage of meat, fat, 
and bones in the hindquarter (2 percent is allowed for cut¬ 
ting loss and unusable trimmings). It also lists the various 
cuts and gives the recommended use for each. Instructions 
for making beef hindquarter cuts are given on the following 
pages. 


Hindquarter Cuts for Roasts 
and Steaks 


{About U6 percent of the hindquarter) 


Cut Use 

Tenderloin_ roasts, steaks 

Loin Strip_ roasts, steaks 

Sirloin-Rump Butt_ roasts, steaks 

Knuckle (Tip)_ roasts, steaks 

Inside (Top) Round_ roasts, steaks 

Outside (Bottom) Round—_ roasts, steaks 



Hindquarter Cuts for Braising, Stewing, and Grinding 

{About 22 percent of the hindquarter) 

Cut 

Heel_ 

Flank Meat. 

Shank Meat 


Use 

braise, stew, ground beef 
braise, stew, ground beef 
stew, ground beef 


Ciit Use 

Lean Trimmings ground beef 

Kidney___ stew, gravies, ground meat 


Hindquarter Fat for Rendering 

{About lU percent of the hindquarter) 

Cod Fat_ render, or slice and lay on lean cuts during cooking 

Kidney Suet and other fat_ render and use for cooking purposes 


Hindquarter Bones for Stock 

{About 16 percent of the hindquarter) 


Bones. 


stock for soups, gravies, meat loaves, etc. 

















Removins Flank from Hindquarter 



With hindquarter hanging from hook, saw 
across 13th rib at (a) one inch from loin “eye.” 
Cut from (a), parallel with back, until knife 
reaches hip bone at (c). Finish removing flank by 
cutting from (b) to (c). 


1. Saw across 13th rib, one inch from loin 
“eye” muscle. 


2 . Cut parallel with back until knife 
reaches hip bone. 


★6 
















3. Remove thin layer of meat from out¬ 
side of flank. 


4. Loosen cod fat (a) by cutting* through 
seam over inside round and knuckle. 



5. Cut through seam around knuckle to 6. Cut around hip bone to finish separat- 
partially separate flank from hindquarter. ing flank from hindquarter. 








Cutting the Flank 


1. Cut thin strip from navel side of flank; 2. Remove section of 13th rib which is 

then pull membrane from inside of flank. imbedded in flank meat. 


4. Cut boneless flank into pieces for stow¬ 
ing or grinding. 


3. Pull flank steak with meat attached as 
far as it will pull easily; then cut across 
flank to separate meat from fat. 


★8 


Removing Hanging Tender 




1. Remove blood vessel from along edge 2. Cut hanging tender from hindquarter. 
of chine bone. 


Trimming the Hanging Tender 

3. Remove membrane and surplus, 
fat from outside of hanging tender. 
Split and take out strip of gristle. 
Use boneless meat for stewing or 
grinding. 


G<i.j7(»l' 4<i 




Removing Fat from Inside of Hind 




1 . Cut through fat from end of aitch 2 . Remove layer of fat, leaving about % 
(rump) bone (a) to edge of backbone (b). inch covering on meat. 



3. Cut surplus fat from rump. Con¬ 
tinue cutting to unjoint and remove 
tail bone (usually 2 tail vertebrae). 









4. Scoop fat from inside of rump cavity. 


5. Follow seam to remove loin fat and 
kidney knob. 


Taking Out the Kidney 



2 . Beef kidney to be cut up and used 
with other meats in making stews, 
1 . Split open kidney knob and take out ground meat dishes, gravies, etc. 

kidney. 











Removing Short Loin 



With trimmed hindquar- 
ter hanging from hook, 
loosen butt end of tender¬ 
loin (1) and remove short 
loin by cutting between 
last lumbar vertebra (x) 
and first sacral vertebra 
(y); then by cutting 
through meat immedi¬ 
ately in front of hip bone 
from (a) to (b). This 
separation is made with¬ 
out using a saw. 



1. Scoop layer of lean meat 
from aitch (rump) bone. 



2. Cut on a line with aitch (rump) bone 3. Follow seam over hip bone to loosen 

to separate head of tenderloin from butt end of tenderloin. 

knuckle. 



★ 12 

















4. Continue cutting under tenderloin until 
end of hip bone is reached. 


5. Cut between sacral and lumbar verte¬ 
brae. 



6 . Cut through meat between hip bone 
(a) and last finger bone (b). 


7. Twist short loin to free it from sirloin- 
rump section of hindquarter. 


13 ^ 






2. Remove tough membrane from outside 3. Beef tenderloin for roasts or steaks, 
of tenderloin. 


Makins the Loin Strip 



1 . Separate loin strip from backbone. 2 . Loin strip for roasts or steaks. 

★ 14 





Removing Sirloin-Rump Butt 



With long round 
hanging from 
hook, take out 
pelvic (rump and 
hip) bone and 
sacral vertebrae; 
then cut from 
(a) to (b) to re- 
move sirloin- 
rump butt. 



1. Loosen meat from around end of hip 
bone. 



3 . Remove pelvic (rump and hip) bone. 


2 . Cut meat free from aitch (rump) bone. 


15 ^ 











4 . Cut through meat to leg bone as first 
step in separating sirloin-rump butt from 
round. 


5 . Cut around end of leg bone to finish 
separating sirloin-rump butt from round. 


Cutting the Sirloin-Rump Butt 



1. Remove loose layer of meat and fat. 



3 . Cut thin meat from sirloin section. 


★ 16 



4 . Sirloin rump butt for roasts or steaks. 


MaUing Cuts from Beef Round 



^ -Remove knuckle (1) by cutting through meat to leg 

bone from (a) to (b) on both sides of round. Remove 
inside (top) round (2) by starting along line (e—c) and 
following seam from (c) to (d) and (e) to (b). Takeoff 
outside (bottom) round (3) by cutting through seam 
around heel (4). Remove heel (4) by cutting around 
shank and leg bones. 


1 . Knuckle (Tip). 

2 . Inside (Top) 
Round. 

3a and 3b. Outside 
(Bottom) Round. 



Removins the Knuckle (Tip) 




1 . Cut through meat to leg (round) bone 2 . Follow seam to remove meat and fat 

from kneecajD (a) to end of bone (b). from outside of knuckle. 













3. Cut through seam to leg (round) bone 
between (a) and (b); then unjoint knee¬ 
cap and cut through membrane which 
covers leg bone. 




4. Pull knuckle (tip) from leg (round) 
bone. 


Trimming the Knuckle (Tip) 




1. Cut kneecap (1) from knuckle; then 2 . Knuckle (tip) for roasts or steaks, 
follow natural seam to remove muscle (2). 

★ 18 






Removing the Inside (Top) Round 



1 . Trim thin layer of dry meat and mem- 2 . With tip of knife cut in a straight line 
brane from inside (top) round. from near lower end of gam cord (a) to 

edge of “eye” muscle (b). 




3. With tip of knife cut from lower edge 
of gam cord (a) to upper end of leg 
(round) bone (b). 


4. Cut through seam to separate inside 
(top) round from outside (bottom) 
round. 


19 ^ 






Cutting the Inside 
(Top) Round 




1. Trim thin meat from shank end of 
inside (top) round. 


5. Continue cutting through seam to re¬ 
move inside (top) round. 



2 . Split inside (top) round into two or 
three pieces of equal size. 


3. Inside (top) round cut into three pieces 
for roasts or steaks. 


★20 



Removing the Outside (Bottom) Round 



1. Cut through end of “eye” muscle to 
first natural seam. 



2 . Continue cutting with tip of knife to 
upper end of leg bone. 




3. Cut through seam between heel and 
outside (bottom) round. 


4. Continue cutting through seam around 
heel muscle. 


21 ^ 



Cutting the Outside 
(Bottom) Round 




1. Trim off surplus fat. 


5. Finish cutting through seam around 
heel; then remove outside (bottom) round 
by cutting meat free from leg (round) 
bone. 



2 . Remove tough membrane from edge of 
outside (bottom) round. 


i 

3. Split outside (bottom) round into two 
pieces. 


★22 








4. Trim thin meat from end of cut No. 1. 



5. Tie cut No. 2 with two strings; then 
trim thin meat from end. 


Removing Heel and Shank Meat 



6 . Outside (bottom) round split into two 
pieces for braising as pot-roast or Swiss 
steaks. Use for roasting or as steaks for 
griddle-broiling only when necessary. 


Cut around shank and leg bones to remove 
heel and shank meat. 



23 ^ 



Trimmins the Heel 



1. Cut through seam to separate shank meat from heel meat. 



2 . Trim thin meat from end of heel. 



3. Heel of round for braising as a pot-roast or for cutting into 
pieces for stewing or grinding. 


Using Meat Trimmings, Bones, and Fat 



Cut lean trimmings into pieces for stew, or grind and use as shown above for (1) 
meat loaf, (2) beefburgers, (3) Salisbury steaks, (4) meat balls. 



All fresh clean fat obtained from hindquarters and forequar¬ 
ters should be cut into strips, ground through coarse plate and 
rendered immediately. 



Saw bones into pieces and use for making stock for soups, 
gravies, meat loaves, etc. 

665701°—4G-n 25 * 



BEEF FOREQUARTER CHART 


UNITED STATES NAVY BONELESS CUTS 



Boneless Neck—9 



Boneless Plate—5 




a b c 


a. Beefburgers 

b. Salisbury Steaks 

c. Meat Balls 



Chuck Tender—3 Upper Half-Clod—4 Lower Half-Clod—1 Boneless Stew—2, 5, 6, 9 


See pages 27 to 43 for instructions on making these cuts. 


★26 






Making Beef Forequarter Cuts 


The forequarter of beef will yield approx¬ 
imately 5 percent more meat than the hind- 
quarter. When cut according to the method 
described on the following pages, it will provide 
several blocky cuts of meat suitable for roasts 
and steaks. The table below, which gives the 
recommended use for each cut, shows that 53 
percent of the forequarter (allowing 2 percent 
for cutting loss and unusable trimmings) is 
composed of meat which is most desirable when 
used for braising, stewing, and grinding. This 
fact should be taken into consideration when 
planning the meat dish from an issue of beef 
forequarters. 


Forequarter Cuts for Roasts 
and Steaks 

{About 20 percent of the fo7'equarter) 

Cut Use 

Boneless Rib— _ roasts and steaks 

Inside Chuck...__ roasts and steaks 

Upper Half-Clod_ roasts and steaks 

Lower Half-Clod. _ _ roasts and steaks 

Chuck Tender_ roasts and steaks 



Forequarter Cuts for Braising, Stewing, and Grinding 


Cut 

Boneless Neck_ 

Boneless Plate_ 

Boneless Brisket 


{About 53 percent of the forequarter) 


Use 

braise, stew, ground beef 
braise, stew, ground beef 
braise, stew, ground beef 


Cut Use 

Skirt, Rib Fingers, Shank, Neck 
and Forearm Meat, Lean 
Trimmings_ stew, ground beef 


Forequarter Fat for Rendering 

{About 7 percent of the forequai'te^') 

Surplus Fat_ Render and use for cooking purposes 


Forequarter Bones for Stock 

{About 18 percent of the forequarter) 

Bones_ Stock for soups, gravies, meat loaves, etc. 


27 ^ 

















Trimmins Beef Forequarter 

Hang forequarter on hook so that it hangs 
evenly from its own weight, as shown in 
picture at right. While in this position 
some trimming should be done around the 
neck, plate, brisket, and back before any 
major cuts are removed. 


Pulling the Neck Pin 




pi 

» - -- - , . -'.Ml'- 

. 


Pull pin from neck. Loosen with knife 
blade if necessary. 


Removing the Atlas 


Cut between 1st and 2nd vertebrae to 
remove atlas. 


★28 








Removing Heart Fat 



Remove heart fat lying along edge of 
breastbone. 



Trimming the Neck 


Trim bloody meat from throat side of 
neck. 


Trimming the Plate 




1. Cut thin strip from navel side of plate. 


2 . Cut narrow strip from thin edge of 
skirt (diaphragm). 


29 ^ 







3. Pull membrane from skirt and plate meat. 


Removins Skirt and Plate Meat 



1. Cut under skirt and plate meat, keeping close to 
ribs. 



2 . Continue cutting under skirt and plate 
meat. 


3. Remove skirt and plate meat. Use for 
stewing or grinding. 



★30 







Trimming the Brisket 



Remove excess fat from edge of brisket. 


Loosening Plate and Brisket 


Trimming the Back 


Cut under rib cartilages (a) and breast- 1. Remove strip of fat which covers ends 
bone (b) to loosen plate and brisket meat. of feather bones. 



31 ^ 









2. Remove ends of feather bones at point where they were 
scribed with saw. 



3. Cut back under remaining sections of 
feather bones to loosen these bones from 
meat. 

★32 



4. Pull back strap from full length of 
forequarter. 





Makins Cuts from Outside Chuck 



33 * 


1. Mark forequarter by inserting boning 
knife between 5th and 6th ribs. 


2. Using mark as guide, cut through meat 
to backbone. 


With forequarter hanging from hook, cut 
between 5th and 6th ribs from (a) to (b). 
Remove arm-shank by first cutting from (c) 
across the ball and socket joint at (d), con¬ 
tinuing straight down to (e), then cutting 
through seam over brisket beginning at line 
(c—f). 

Cut over ridge of bladebone from (d) to (b). 
Take off thin outside neck meat and fat pocket 
by following seam over neck. Remove remain¬ 
ing section of outside chuck by starting at line 
(a—c) and cutting through seam under blade- 
bone. 



















Removing the Arm-Shank 



1. Cut across clod and over socket joint. 



2 . Cut through seam between arm-shank 
and brisket. 



3. Cut through socket joint and remove arm-shank. 


★34 






Removing the Lower Half-Clod 



1. Separate lower half-clod from arm-shank. 


Trimming Arm and Shank Bones 


Trim meat from arm and 
shank bones. Use for stew¬ 
ing or grinding. 



Removing Outside Neck Meat 




1. Cut through meat over edge of ridge 
bone. 


2 . Remove outside neck meat. Use for 
stewing or grinding. 


35 ^ 




Removing the Remainder of Outside Chuck 




1. Follow seam as first step in removing 2 . Continue along seam to complete re¬ 
remainder of outside chuck. moval of remainder of outside chuck. 


Removing the Chuck Tender 


1. Cut along ridge of bladebone to remove 
chuck tender. 



2 . Chuck tender for braising or roasting 
when necessary. 



★36 







Removins the Bladebone from Upper Half-Clod 



1 . Cut along ridge and around head of 
bladebone. 



2 . Trim thin layer of meat from blade¬ 
bone. 



Trimming the Upper Half-Clod 



1. Cut thin meat (1 and 2) from upper 2 . Upper half-clod for braising, or roast- 
half-clod. ing when necessary. 


37 ^ 





Cuttins Remainder of Forequarter 




1 . Cut close to back muscle to separate 2 . Cut between 5th and 6th ribs to sepa- 
plate (1) and brisket (2) from rib (3) rate brisket from plate, 
and inside chuck and neck (4). 


Removing the Boneless Plate 



1. Cut close to ribs to remove plate meat. 


2 . Boneless plate for braising, stewing or 
grinding. Trim off surplus fat before 
cooking meat. 



★38 





Removing the Boneless Brisket 



Cut close to ribs to remove boneless brisket. 


Cutting and Trimming the Brisket 



1. Cut point (piece No. 1) from brisket. 



2 . Divide remainder into two pieces (No. 
2 and No. 3). 





3 . Remove excess fat from brisket piece No. 2. 



4 . Boneless brisket (piece No. 
2) for braising, stewing, or 
grinding. 


5 . Separate lean from fat in pieces No. 1 
and No. 3. Use lean meat for stewing or 
grinding. Render the fat. 



Removing and Trimming the Boneless Rib 




2 . Remove outside chuck muscle and blade 
cartilage by following natural seam. 


1. Remove boneless rib by cutting close to 
rib bones. 


★40 









3 . Cut thin layer of fat from outside chuck 4 . Boneless rib for roasting or for cutting 
muscle and replace it over unprotected into steaks, 
section of boneless rib. 


Removing the Inside Chuck and Neck 



1. Cut close to ribs to partially remove 
inside chuck and neck. 


2 . Finish removal by cutting through 
joint between neck bone and backbone. 



GG5701'’—4i 


41 ^ 




Cutting the Inside Chuck and Neck 



2 . Cut underneath neck bone and lift it 
from neck meat. 


1. Remove strip of meat from throat side 
of neck bone. 





3 . Trim off thin meat (pieces No. 1 and 
No. 2). Cut remainder into two pieces 
(No. 3 and No. 4). 


4 . Inside chuck (No. 3) for roasting or 
for steaks. Boneless neck (No. 4) for 
braising, stewing, or grinding. 


★42 




Trimming the Bones 




1 . Trim fat and strip of meat from inside 2 . Cut through cartilages at ends of rib 
of chine bone. bones to remove rib cartilages (a) and 

breastbone (b). 



3 . Trim meat (1) from rib cartilages and breastbone (2). Remove rib 
fingers (3) by cutting along the sides of each rib bone. Use boneless 
meat for stewing or grinding. Saw and use bones for stock. 


43 ^ 






BEEF CHART 

LOCATION AND NAMES OF CUTS IN 
BEEF: BONELESS, FROZEN 



HEEL ~ 

OUTSIDE ROUND (3)- 
INSIDE ROUND (4) 


RUMP BUTT 

SIRLOIN BUTT 


TENDERLOIN 
LOIN STRIP 


SHANK MEAT 


KNUCKLE (TIP) 


FLANK STEAK 


FLANK 


SPENCER ROLL 
(BONELESS RIB) 


CHUCK TENDER 


CLOD 


CHUCK ROLL (14) 
INSIDE CHUCK (15) 

NECK 


SHORT PLATE 
AND BRISKET 


ARM AND 
FORE SHANK 
MEAT 


X 


Group I. Roasting and Fry¬ 
ing : 

4— Inside (top) round. 

5— Knuckle (tip). 

6— Rump butt. 

7— Sirloin butt. 

8— Tenderloin. 

9— Loin strip. 

12—Spencer roll (boneless 
rib). 

14—Chuck roll. 


Group II, Stewing and Boil¬ 
ing: 

3—Outside (bottom) 

round. 

13—Short plate and bris¬ 
ket. 

15—Inside chuck. 

17—Clod. 


Group III. Chopped Beef: 

1— Hind shank meat. 

2— Heel. 

10— Flank steak. 

11— Flank. 

16—Chuck tender. 

18— Arm and Fore shank 

meat. 

19— Neck. 

Rib fingers and trim¬ 
mings. 







Section 2 


Beef: Boneless^ Frozen 


To meet the current demands of the Fleet and 
advance bases the greater part of the beef com¬ 
ponent of the Navy ration is purchased in the 
form of frozen boneless beef. 

For this product steer and heifer carcasses 
within specified weight limits are selected for 
boning from U. S. Choice, Good, and Commer¬ 
cial grades. The operations of boning, trim¬ 
ming, grinding, packaging, and freezing are 
efficiently handled at federally-inspected meat 
packing plants and supervised by Army veteri¬ 
narians. 

According to the applicable specification, the 
division of cuts, disposition of bones, fat, etc., 
is as follows: Excluded from delivery are bones, 
excess fat, kidneys, blood clots, bruised portions, 
ligaments and tendons, and serous membranes 
removed from skirts, flanks, and short plates. 
The boneless beef is divided and packed into 
three groups according to the tenderness of the 
meat; 

(a) Beef packed for “Roasting and Fry¬ 
ing.” —Includes inside (top) rounds, knuckles, 
tenderloins, boneless rumps, sirloin butts, loin 
strips, boneless ribs (Spencer rolls), inside 
chucks (chuck rolls), and the outside (bottom) 
rounds when necessary to provide the correct 
proportion of roasting and frying beef. 

(b) Beef packed for “Stewing and Boil¬ 
ing.” —Includes outside (bottom) rounds, clods, 
boneless chucks (minus chuck tender, arm-bone 
muscle, and chuck roll), plates (briskets and 
short plates), flanks and flank steaks. 

(c) Beef packed as “Chopped Beef.” —In¬ 
cludes arm-bone muscles, chuck tenders, skirts, 
shank meat, rib covers, rib fingers, neck meat, 
and all loose trimmings. Provision is made that 
there be an even distribution of lean and fat in 
the ground product and that the product contain 
no more than 30 percent of fat by analysis. 
The addition of fat must be limited to that which 
may be classed as No. 1 fat, such as cod fat. 
The chopped or ground beef is formed into rec¬ 
tangular blocks weighing about 12 pounds each. 


This division of boneless cuts from carcass 
beef produces approximately 40 percent of beef 
for roasting and frying, 30 percent for stewing 
and boiling, and 30 percent of chopped or 
ground beef. 

As soon as the beef has been boned, the cuts 
and chopped meat are wrapped in waxed paper 
packages and packed in fiberboard boxes. Ex¬ 
cept for the chopped beef, the waxed paper 
packages weigh not more than 10 pounds apiece. 
Each box contains at least four packages and 
weighs between 45 and 55 pounds net. 

After packing, the product is taken to a sharp 
freezer and kept there until solidly frozen. Fol¬ 
lowing freezing and until shipment is made, the 
beef- is held in a freezer, preferably at a tem¬ 
perature not higher than 0° F. and never at a 
temperature higher than 10° F. 

For use afloat, at advance bases, and at shore 
activities (when available), frozen boneless 
beef has many advantages over carcass beef of 
the same grade. A few of these advantages 
are: 

(a) A saving of 30 percent in weight and 60 
percent in storage space. This is of great im¬ 
portance because of overworked transportation 
facilities. The saving of refrigeration space 
aboard ships is a tremendous advantage. 

(b) A.maximum yield of boneless meat from 
the carcass because the beef is cut in packing 
plants by skilled men with the most modern 
equipment. 

(c) The meat is boned and packaged in re¬ 
frigerated rooms, thus retarding the growth of 
harmful bacteria. This ideal is seldom attained 
in a Navy butcher shop or galley. 

(d) All bones and excess fat remain at meat 
packing plants where they may be converted 
into such important items as glue, glycerin, and 
bone meal. 

(e) The meat arrives at the galley in such a 
manner that, when properly cooked, delicious 
beef dishes can be served by men with little 
meat cutting experience. 


45 ^ 


(f) Frozen boneless beef, packed in boxes, 
is far better protected from contamination by 
dirt, flies, etc., than is beef in quarters. 

(g) It is easier to make the meat items cor¬ 
respond to the bill of fare! Break-outs of beef 
for a particular meal are easy when frozen 
boneless beef is used. Packages contain exactly 
what the label says. Many have had the disap¬ 
pointing experience of trying to use all the fore¬ 
quarter for steaks. 

(h) The difficulties encountered in leading 
carcass beef aboard ship are eliminated. 

Since frozen boneless beef is being so widely 
used by the Navy, particularly afloat, some of 
the important points which should be observed 
in its handling and preparation are noted here: 

1. Defrosting frozen boneless beef. —When 
facilities are available, frozen boneless beef 
should be allow'ed to defrost gradually at tem¬ 
peratures ranging from 36° F. to 38° F. There 
will be occasions, how^ever, when limited time 
or lack of facilities will make it necessary to 
thaw the meat at temperatures prevailing out¬ 
side the refrigeration space, even though this 
results in increased loss of meat juices. When 
necessary to thaw frozen boneless beef at tem¬ 
peratures prevailing in the butcher shop or gal¬ 
ley the meat should remain in the box just as it 
comes from the meat packing plants. 

The boxes furnish good insulation w^hich per¬ 
mits all the meat to thaw uniformly. If the 
meat is thawed at high temperatures with no 
protection, there is too much chance of the sur¬ 
face of the meat starting to spoil before the 
inside is completely thawed. 

Another emergency method of thawing 
frozen boneless beef outside of refrigeration is 
to open the boxes and distribute the wrapped 
pieces in the cover and bottom of the box. This 
is not recommended w^hen time will permit 
thawing the meat in the unopened original 
container. 


Where electric meat cutters (band saw^s) are 
available the time between the break-out and 
use of frozen boneless beef can be speeded up 
by using the meat cutter to; 

(a) Cut the “roasting and frying” beef into 
steaks. 

(b) Cut the “stewing and boiling” beef into 
small pieces for stewing. 

(c) Cut the blocks of ground or chopped beef 
into smaller pieces to hasten thawing. Ground 
meat dishes will be more satisfactory w^hen the 
chopped meat in the blocks is thoroughly mixed 
after thawing. 

2. Cooking f rozen boneless “steiving and boil¬ 
ing” beef. —Since stew^s are alw^ays cooked in 
the presence of moisture it makes no great dif¬ 
ference whether or not this meat is defrosted 
before cooking. After cutting into pieces of a 
suitable size, cook at a simmering temperature 
allowing additional time for the cooking process. 

3. Cooking frozen boneless “roasting and 
fmjing” beef. —This product can be roasted sat¬ 
isfactorily without previous thawing. Roasts 
that are partially thaw^ed before being placed 
in the oven may also be roasted with good 
results. Under these conditions a very low' oven 
temperature (250° F.) must be maintained; 
otherwise the > urface of the meat will be burned 
and charred before the inside is thaw'ed and 
cooked. Frozen meat (not partially defrosted) 
requires approximately twice as long to roast at 
250° F. as fresh chilled or completely defrosted 
meat at 325° F. 

For cutting steaks the pieces should be al¬ 
low'ed to thaw just enough for easy cutting. 
Steaks can be cut more uniformly by hand or 
machine wiien there is still some frost in the 
boneless piece. 

4. Frozen meat that has been thawed is per¬ 
ishable and should be used as soon as possible. 
It should not be refrozen. Break-outs, there¬ 
fore, should be consistent with amounts to be 
served- 


★46 


Section 3 


Beef Roasting Test 


The Navy cook will find it advantageous to 
use a moderate oven temperature (325° F.) in 
roasting meat. Roasting experiment illus¬ 
trated below shows that moderate temperature 
avoids excessive shrinkage. More servings are 


obtained; meat is juicier and better flavored. 
Roast cooked at moderate temperature shrunk 
about 20 less than one cooked at high tem¬ 
perature (500° F.). 



Roast No. 1 


Before 
Cooking: 
Each 
Roast 
Weighed 
Exactly 
9 lbs. 


Roast No. 2 




After 
Cooking: 

Both Roasts 
Were Cooked 
to Medium 
Done . . . 

- No.l 

at 325° F. 

No. 2 -^ 

at 500° F. 

(Note difference 
in quantity of 
drippings) 



Roast No. 1 Roast No. 2 

7 lbs. 2 oz. _Weight After Cooking- 5 lbs. 12 oz. 

1 lb. 8 oz. ___Weight Loss_ 3 lbs. 4 oz. 

16.66% _Percentage Loss- 36.11% 

4 hrs. ___Cooking Time__—- 2 hrs. 30 mins. 


47 ^ 





















CHAPTER 3 


PORK 


Most pork bought by the Navy comes aboard 
in the form of wholesale cuts such as loins, 
smoked hams, etc. The heavy lines on the bone 
chart, page 49, show the division of the pork 
side into the major wholesale cuts. 

Pork cuts cannot be classified as those which 
are always bought fresh or cured and smoked. 
Almost every cut of pork may be, and often is, 
cured. At the same time many cuts usually 
cured may be purchased as fresh pork. 

Carcass parts not used for cuts are rendered 
into lard or made into various types of sausage. 

Pork cuts require additional cutting.—The 
size and form of wholesale pork cuts make them 
easy to handle, consequently these cuts are often 
taken to the galley for cooking in a form diffi¬ 
cult for carving and serving to best advantage. 
For instance, smoked hams frequently are 
cooked whole, without preliminary cutting. 
Cooking whole should not be practiced for these 
reasons: (a) Excess fat removed from the out¬ 
side of the ham is more desirable for cooking 
purposes than fat in the form of drippings, 
(b) If the shank bone is removed before cook¬ 
ing, it is a very desirable seasoning piece, but 
if left in the meat during cooking, the meat 
around the shank will fall apart during carving 
and the shank bone’s value for seasoning is 
largely lost, (c) If the leg and aitch bones are 
removed before cooking, carving is much easier 
and less complicated. 

Utilizing pork to the best advantage.—The 

best pork cutting methods are given in this 
chapter. These methods are designed to pro¬ 
duce the largest number of uniform servings 
from fresh and smoked pork cuts most often 
used by Navy messes. 


Cutting Methods Illustrated: Page 

Pork bone chart_ 49 

Pork loin_ 50 

Basic steps in cutting pork loins_ 50 

Making semiboneless pork loin_ 51-52 

Making semibonelesss pork loin 

roast_ 52-53 

Cutting pork loin chops, boneless_ 53-54 

Cutting pork loin chops, bone-in— 

by machine and by hand_ 55 

Ham, fresh or smoked_ 56 

Preparing ham for roasting, semi¬ 
boneless—fresh or smoked_ 56-57 

Preparing two boneless roasts from 

ham—fresh or smoked_ 57-58 

Preparing one boneless roast from 

ham—fresh or smoked_ 58-59 

Cutting ham slices, fresh or smoked, 

by machine and by hand_ 59-60 

Making seasoning pieces from ham 

shank—fresh or smoked_ 61 

Boning the ham shank_ 62 

Pork shoulders_:_ 62 

Removing and cutting the hock— 

by machine and by hand_ 62-63 

Boning the pork hock_ 64 

Making two boneless roasts from 

pork shoulder_ 64-65 

Cutting pork shoulder steaks—by 

machine and by hand_ 65-66 

Spareribs_ 66 

Cutting spareribs by machine and 

by hand_ 66 

Questions and answers about pork.... 141-143 


★48 























PORK CHART 

LOCATION, STRUCTURE, AND NAMES OF BONES 



49 ^ 



















Cutting the Pork Loin 


Pork Loin 

The following illustrations show a number of 
ways of using this popular pork cut. The 
method of making the semiboneless pork loin, as 
frequently procured from meat packers, is illus¬ 
trated. This cut is further converted into a 
boneless loin roast. Also shown is an easy-to- 
follow method of making boneless pork loin 
chops. When chops are to be cut with the bone 
in, the steps showing the cutting by machine 
and by hand will be helpful. 


Basic Steps 




1 . Remove blade bone. 



Cutting the Tenderloin 




1 . Cut tenderloin into three or four pieces. 2 . Split pieces of tenderloin into double 

(butterfly) servings, or stand pieces on 
end and flatten with side of cleaver. 


★50 




Semiboneless Pork Loin 

The pork loin in this form is frequently procured. For Navy use it has several advantages 
over regular pork loins: 

(a) It is more compact. A saving of 10 percent in weight and about 30 percent in space is 
accomplished. 

(b) The pork loins are prepared by skilled men, thus assuring the attainment of maximum 
meat yield. 

(c) Since the meat is boned and wrapped under refrigeration, the growth of harmful bac¬ 
teria is held to a minimum. 

(d) Chops of uniform thickness may be cut from end to end. 


Making Semiboneless Pork Loin 


The following illustrations show how to convert regular pork loins into semiboneless pork 
loin cuts. The blade bone and tenderloin are removed as shown on page 50. 



1. Divide loin into two pieces of uniform 
length. 


2 . Cut through slip joint to separate hip 
bone from backbone. 



3. Remove backbone. 



4. Remove hip bone, being careful not to 
cut through outside surface of loin. 


51 ^ 


5 . Cut and fold small piece of meat to fill 
cavity where hip bone was removed. 


6. Saw across base of ribs. 



Makins Boneless Pork Loin Roast 

When the semiboneless pork loin cuts are to be used for roasts, the rib 
section should be removed so the two boneless pieces may be tied into one 
boneless roast as shown in the following illustrations: 



1. Remove ribs. Cut into two pieces for 
roasting or braising. 




2 . Place boneless strips together with 
thick ends opposite each other and fat cov¬ 
ering on outside. 


★52 



3 . Tie boneless pieces together to make a 
uniform roll. 



4 . Boneless pork loin roast. 


Cutting Pork Loin Chops, Boneless 

From regular pork loins the blade bone and tenderloin are removed as illustrated on page 50. 





3 . Remove bones (hip bone and part of 
backbone) by cutting through loin close to 
hip bone. 



2 . Cut boneless piece of meat into single 
and double chops of uniform size. 



4 . Separate ribs and backbone from loin 
strip. 


53 ^ 







6. Cut rib section into individual servings 
for roasting (baking) orbraising. 


5 . Separate rib bones from backbone, 
using either a saw or knife. 





7 . Cut chops of uniform size. They may 8 . Boneless pork chops from one loin, 

be double or single depending on size and Ideal for breading and frying, 

thickness of loin. 


★54 



Cuttins Pork Loin Chops, Bone-in 
By Machine By Hand 


1. Start cutting chops from shoulder end of loin. 



2 . Turn remaining piece end for 



end and finish cutting loin into chops. 



3. Pork loin chops for braising and frying. 


55 ^ 


Cuttins Ham—Fresh or Smoked 

The methods of cutting illustrated here apply to either fresh or smoked harns, 
therefore only one set of illustrations is used. 


Preparing Ham for Roasting, Semiboneless—Fresh or Smoked 


Some advantages of ham prepared in this man¬ 
ner are as follows: 

(a) Less work in the butcher shop. 

(b) Less shrinkage in cooking. 


Some of the disadvantages: 

(a) Requires more time to cook. 

(b) Cannot be easily carved unless leg bone 

is removed with care. 



1. Whole ham. 2 . Remove hock at stifle joint leaving 

most of shank meat on ham. Use hock 
for seasoning, grinding, etc. 



3 . Unjoint and take out aitch bone. 


★56 




4. Remove skin and excess fat. 


After cooking, the ham, prepared according 
to the steps just illustrated, should be carved as 
follows: 

Remove knuckle section by cutting through 
meat to leg bone on each side of ham. Remove 
kneecap from this piece. Lift out leg bone. 

Preparing Two Boneless Roasts 

When cooking time is limited and the hams 
weigh more than 12 pounds, it is best to make 
two boneless roasts from the ham. When hams 
are cut by this method, the pieces are ready for 
carving after cooking. 



1. Split ham into cushion (1) and knuckle 
(2), leaving leg bone in knuckle piece. 



5. Loosen meat around ends of leg bone. 
Ham is ready for cooking. 


Cut with the grain to split cushion of ham into 
inside and outside sections. 

This method of splitting the cooked ham pro¬ 
vides three boneless pieces of uniform size. 
These may be carved across the grain either by 
hand or on the slicing machine. 

from Ham—Fresh or Smoked 

The cutting procedure in the illustration im¬ 
mediately following is a continuation of cutting 
the semiboneless ham. The hock, aitch bone, 
skin, and excess fat are removed as shown 
on pages 56-57. 



2 . Remove leg bone and kneecap from 
knuckle half of ham. 


605701°—46-5 


57 ^ 





3 . Tie knuckle piece. 



4 . Two boneless ham roasts—fresh or 
smoked. 


Preparing One Boneless Roast from Ham—Fresh or Smoked 


This method is especially desirable for hams weighing less than 12 pounds. 



1. Remove skin and excess fat. 


2. Remove hock at stifle joint, take out 
aitch bone. Cut around and remove leg 
bone. 



3 . Cut piece of cushion and fold into cav¬ 
ity formed by knuckle end of leg bone. 



4 . Cut in front of kneecap parallel with 
loin end of ham. 


★58 




5. Twist knuckle section and lay over 
portion of ham where aitch bone was 
removed. 





7 . Tie next string lengthwise around 
boneless ham. 



6 . Use first string to hold knuckle section 
in place. 



8 . Boneless ham roast—fresh or smoked. 


Cuttins Ham Slices Fresh or Smoked 
by Machine and by Hand 


This method of cutting yields a maximum 
number of ham slices and most efficiently uses 
the ham butt piece. 



59 ^ 









Cutting Ham Slices 


By Machine 


By Hand 


2 . Cut parallel with aitch bone to remove ham butt. 




4 . Cut slices from ham butt piece. 


3 . Split ham butt. Use the smaller 


(aitch 


bone) 


piece for seasoning. 


★60 



By Machine 


By Hand 




5 . Cut center slices until shank is reached. 


Making Seasoning Pieces From 
Shank — Fresh or Smoked 



1. Ham shank. 



6 . Ham slices for griddle-broiling and 
frying—fresh or smoked. 



2 . Split shank through 
center. 



3 . Cut each half shank into 
two pieces. 



4 . Shank pieces for sea¬ 
soning. 


61 ^ 







Boning the Ham Shank 

Remove skin, excess fat, and bone. Use bone¬ 
less meat for diced ham, grinding, etc. 




Cuttins 

Pork Shoulders 

The illustrations to follow suggest methods 
of using this fresh pork item as boneless roasts 
or pork steaks. 


1. Pork shoulder. 


Removing and Cutting the Hock—By Machine 



2 . Remove hock just above elbow joint. 


★62 


i 



3. Split hock through center. 


4. Cut each half hock into two pieces. 



Removing and Cutting the Hocl<—By Hand 



1. Remove hock just above elbow joint. 



2 . Divide hock into three pieces by saw¬ 
ing across bone. 



3. Seasoning pieces from pork hock. 


63 ^ 



Boning the Pork Hock 



1. Remove skin from hock. 



2 . Cut around bone and lift from meat. 


Making Two Boneless Roasts from Pork Shoulder 

Unless the pork shoulder is boned it is extremely difficult to carve. The easy-to-follow 
method illustrated produces two boneless roasts that may be easily carved by machine or by hand. 



1. After the hock is removed as illus¬ 
trated on page 63, lift off collar (skin) and 
excess fat. 



2 . Separate boston butt from arm section 
of shoulder. 


k' 


3. Cut around arm bone with tip of knife. 




4. Tunnel out arm bone. 


★64 




5. Remove blade bone. 6. Tie boneless butt roast. 


Cutting Pork Shoulder Steaks—By Machine and by Hand 

Pork shoulder steaks, cut according to the following method, and properly cooked, will be just 
as popular as pork loin chops. It will be easier to cut these steaks if the shoulders are not 
completely thawed. 



I. After the hock is removed as illustrated on page 
62 or 63, remove collar of skin and excess fat. 


By Machine By Hand 



2 . Cut arm bone steaks. 


65 ^ 


By Hand 



By Machine 


3. Cut blade bone steaks. 



4. Pork shoulder steaks for braising 
and frying. 




CutHns Spareribs—By Machine and by Hand 

When cut by the method shown here, spareribs are easy to cook and serve because the pieces 
are of uniform size. 



★66 





CHAPTER 4 


LAMB 


This chapter deals with methods of cutting- 
lamb. These methods are based on carcass 
lamb but may apply to cutting lamb saddles or 
cuts. 

If lamb is properly cut, cooked, and served, 
an appetizing bill-of-fare variety will be the 
result. Cutting methods vary according to the 
lamb dish to be served. 

When roast lamb is to be served, carcasses 
should be divided into the major cuts and boned 
as illustrated. Boneless roasts need less oven 
space and yield more uniform servings than 
lamb roasts cooked with the bone in. 

If the fat is closely trimmed when the meat is 
boned, braised lamb and lamb stews will be 
meaty and tasty when served. 

Chops and steaks are always popular. The 
method illustrated for cutting chops by machine 
or hand from carcass lamb is practical and easy 
to follow. 


Cutting Methods Illustrated: Page 

Lamb bone chart_ 68 

Lamb chart—division of carcass_ 69 

Dividing lamb into major cuts_ 70-71 

Lamb for roasts and stews_ 71-82 

Making boneless leg roast_ 71-74 

Making boneless loin roast_^_ 74 

Making boneless rack roast_ 75-76 

Making boneless shoulder roast_ 76-78 

Boning the breast_ 79 

Boning the shank_ 80 

Boning the neck_ 81 

Boneless lamb for stewing or brais¬ 
ing_ 82 

Lamb bones for broth_ 82 

Making chops from lamb_ 83-84 

Cutting lamb chops—by machine and 

by hand_ 85-93 


Questions and answers about lamb- 140-141 


67* 


















LAMB CHART 

LOCATION, STRUCTURE, AND NAMES OF BONES 



★68 



























Division of Carcass for Roasts and Stews 




BONELESS LAMB 
LEGS 

100 pounds of lamb legs will 
provide 69 pounds of boneless 
roasts. 


BONELESS LEAN 
MEAT 

100 pounds of breasts, 
shanks, and necks will pro¬ 
vide 38 pounds of boneless 
lean meat. 



@ 



BONELESS LAMB 
LOIN 


100 pounds of untrimmed 
loins will provide 54 pounds 
of boneless roasts. 





BONELESS LAMB 
RACK 

100 pounds of lamb racks will 
provide 60 pounds of boneless 
roasts. 




BONELESS LAMB 
SHOULDERS 


100 pounds of square cut 
shouldei’s will provide 69 
pounds of boneless roasts or 
stew. 



TRIANGLE FOR STEW 


BONES FOR SOUP 

100 pounds of carcass lamb 
will provide 11.5 pounds of 
bones for soup. 



LONG SADDLE FOR ROASTS 


100 pounds of lamb triangles will provide 
54.5 pounds of boneless meat for stew. 


©.@,® 

100 pounds of long lamb saddles will pro¬ 
vide 63.5 pounds of boneless roasts. 


69 * 







Dividing Lamb into Major Cuts 



1. Remove neck at point where it joins 
shoulder. 


2. Remove shank, breast and flank in one 
piece as follows: (a) Cut from cod to 13th 
rib to free flank from loin; (b) Saw 
through shank bone just above elbow; (c) 
Saw through all ribs to point made by flank 
cut; (d) Follow same steps on opposite 
side. 






4 . Separate shoulders from long saddle by 
cutting between fifth and sixth ribs. 


3 . Remove kidney knobs and excess loin 
fat. 


★70 



5 . Remove rack by cutting back of 13th 
rib. 


6 . Separate loin from legs by cutting just 
in front of the hip bones. 


Section I 


Lamb for Roasts and Stews 


Boneless roasts of uniform size may be made from the legs, loin, rack, and shoulders. The 
breasts, shanks, and necks are most satisfactory for stewing and braising when boned as illustrated. 


Makins Boneless Leg Roast 



1. Cut through meat and cartilage which 
connects aitch bones. 


2. Cut under tenderloin and through slip 
joint to separate legs. 



3 . Cut under tenderloin and through slip 
joint to remove tail bone from leg. 


4 . Trim excess fat from leg. 




6. With tip of knife cut along each side of 
shank bone, then cut across &eak joint. 


★72 





7 . Open break joint by forcing over edge 
of block, then pull meat from shank bone. 


9. Split inside leg muscle so leg and shank 
bones can be removed. 


8. Remove lower shank bone by cutting 
across thin end of shank meat. 


10. Pull fell from shank meat. 


12 . Place shank meat lengthwise in. 
pocket left by removal of pelvic bone. 


11. Cut off shank meat. 


0«r)701“—4G 


73 ^ 




13. Shape the meat into a roll and tie. 


14. Boneless roasts from two legs. 




Making Boneless Loin Roast 


2. With inside of loin up, loosen meat 
from backbone. 



3 . Remove backbone. 


★74 



Making Boneless Rack Roast 



3. Turn rack around for easy removal of 
the remaining rack meat. 



2 . Run knife along feather bones and cut 
close along ribs to remove rack meat. 



4 . Pull backstrap from each half of rack 
meat. 


75 ^ 



5. Reverse ends to make a uniform roll. 



• 6 . Roll and tie. 



7. Boneless rack roast. 


Making Boneless Shoulder Roast 



1 . Lamb shoulders. 2 . Remove both shoulders from unsplit 

ribs and backbone. 


★76 



3 . Pull backstrap from shoulders. 



4 . Open shoulder from two sides only, by cutting over 
blade and arm bones. 



5. As meat is cut from blade and arm 
bones, fold it back to completely expose 
those bones, then run point of knife along 
edges of these bones. 



6. Unjoint and remove arm bone, then 
scrape end of ridge bone and pull it from 
the meat. 





7 . The boneless shoulder may be used for 8 . Tying boneless shoulder roast, 
stewing or braising, or folded into shape 
for a roast. 




9 . Boneless roasts from two shoulders. 


★78 



Boning the Breast 



1. Lamb breast. 


2. Cut skirt back from 
rib cartilages. 




3 . Cut under breast bone and close to ribs 4 . Trim all excess fat and membranes 
to lift bones from breast. from the boneless breast before cutting 

for stew. 




Boning the Shank 



1 . Lamb shank. 



3 . Pull meat from shank bone. 



2. On inside of shank, score both sides of 
shank bone with point of knife and mark 
across break joint. Open joint by break¬ 
ing lower shank over edge of block or 
table. 



4 . Remove lower shank bone by cutting 
across thin end of shank meat. 



5 . Remove shank bone and trim meat for 
stewing or braising. 


★80 


Boning the Neck 




3 . Cut remainder of meat 
from neck bone. 


4 . After removing back- 
strap and excess fat, cut 
boneless meat for stewing or 
braising. 


2 . With throat side of neck down, cut 
meat from bone on one side. 




SlTir 


Bond ess Lamb for Stewing or Braising 


These boneless, lean pieces are from the shoulders, breasts, shanks, and neck. Bone splin¬ 
ters have been eliminated and excess fat has been removed. 



Lamb Bones for Broth 


Excess fat and lower shank bones should not be included. Bones may be held for a short 
time under refrigeration, but should be utilized as soon as possible after boning. 



★82 


Making Chops From Lamb 


Information on the following pages is of prac¬ 
tical value both for the large messes equipped 
with electric meat cutters and for small messes 
where cutting is done by hand. 

How to convert the shoulders, rack, loin, and 


legs of lamb into the largest number of uniform¬ 
sized chops and how to use the remaining car¬ 
cass sections for lamburgers, lamb patties, and 
lamb Salisbury steaks is shown in cutting pro¬ 
cedure illustrations and instructions on succeed¬ 
ing pages. 


Using Carcass Lamb for Chops 

Average issue of carcass lamb for chops is 60 pounds for 100 men. 
When cut into chops, the carcass yields about 58 percent chops, 20 percent 
boneless meat for lamburgers, stew, patties, etc., and 22 percent bones, 
fat, and unusable trimmings. 

A lamb weighing 60 pounds will provide about 75 chops averaging 
7.5 ounces each. Sixty pounds of carcass lamb will not yield 100 chops 
unless cut exceedingly thin. However, a 60-pound issue will easily serve 
100 men if the boneless meat from the neck, shanks, briskets, breasts, 
and flanks is made into lamburgers, lamb patties, or lamb Salisbury steaks 
for cooking and serving with the chops. 

When serving lamb chops, draw enough carcass lamb for two meals. 
The break-out for 100 men should be 110 pounds of carcass lamb. This 
will furnish 100 individual chops for dinner, plus enough meat for lamb 
loaf at supper. In this way the most desirable cuts will be used for 
chops, the rest boned, ground, and used for lamb loaf. 



83 ^ 































Lamb Chops and Lamburgers 




(1), (2) Shoulder chops (20-26 chops). 


(4) Double loin chops (8-12 chops). 




(3) Double rib chops (8-12 chops). 



(6) to (11) Lamburgers (50-60 
lamburgers). 



(5) Leg chops (26-32 chops). 


(6) to (11) The neck, shanks, briskets, breasts, and 
flanks cannot be cut into chops but when it is neces¬ 
sary to serve 100 men from a single issue of 60 
pounds of carcass lamb, these sections can be boned, 
ground, and made into 50 or 60 lamburgers which 
can be cooked and served with the 70 to 75 chops 
obtained from the shoulders, rack, loin, and legs. 
Each serving should consist of one chop or two 
lamburgers. 


★84 





















Section 2 

Cutting Lamb Chops—By Machine and 

by Hand 


Machine and hand cutting. —The following 
instructions cover both machine and hand cut¬ 
ting. Pictures at the left show step-by-step 
machine cutting of carcass lamb into chops. 
Illustrations at the right show the same cuts, by 
hand, with knife or saw. 

Time-saving method provides uniform size 
chops. —A lamb carcass can be cut into chops in 
a very few minutes by an electric meat cutter. 
Since the rack and loin are not split as usual in 
commercial cutting, this time-saving method 
provides chops from the shoulders, rack, loin, 
and legs which are uniform in size—an impor¬ 
tant matter in mess hall service. 


Hand cutting, of course, takes longer, but 
tests have shown that a carcass can be cut into 
chops by hand as quickly as it can be boned and 
rolled for roasts. 

No cleaver used in hand cutting. —In cutting 
chops by hand, note that no cleaver is used. 
This eliminates bone splinters and the chops 
are more uniform in thickness and more attrac¬ 
tive in appearance. 

An electric meat cutter automatically elimi¬ 
nates bone splinters. Many small messes do not 
have such a machine, but where a few lambs 
usually furnish all the chops needed, there is 
normally plenty of time to cut the chops with a 
knife and saw. 


Cutting Shoulder Chops 


Remove chuck by cutting between fifth and sixth ribs. Cut shoulder into arm and blade 
chops as indicated in diagram above. 





85 ^ 





















Cutting Shoulder Chops 


By Machine 


By Hand 



1. Remove chuck by cutting between fifth and sixth ribs. 





2 . Remove shanks and briskets from unsplit shoulders by cutting about one inch above 
elbow joints. 


3 . Split shoulders and neck. 


★86 





By Machine 



4. Remove three chops from arm side of 
shoulder. (Four arm chops may be cut 
from large shoulder.) 


By Hand 



4a. Cut chops, leaving them attached to 
ribs. 



4b. Cut along ribs to remove and separate 
chops. 



5. Cut blade chops from shoulder until neck is reached. From 7 to 9 blade chops may 
be cut from average shoulder. 


87 ^ 







From 20 to 26 chops (arm and blade) can be cut from average pair of lamb shoulders. 
Chops should weigh 6 to 8 ounces each. 


Removing Kidney Knobs and Loin Fat 



Pull out kidney knobs and excess loin fat. 


★88 


Cutting Double Rib Chops 



Separate bracelet from hind saddle by cutting back of 13th rib. Cut rack into 
chops, as indicated in diagram above. 



By Machine 


By Hand 


1. Remove bracelet from hindsaddle by cutting back of 13th rib. 




2. Cut across ribs about one inch from each rib “eye” to separate breasts from rack. 


CGo701°—46-7 


89 ^ 















By Machine 


By Hand 



3 . Cut double rib chops from unsplit rack, 
and leg chops. 



They should be about same size as shoulder 


Rack will furnish 8 to 12 chops weighing 
6 to 8 ounces each. 



Cuttins Double Loin Chops 



Remove flanks from hindsaddle and cut loin into chops, as indicated in diagram. 



1. Remove flanks from hindsaddle, cutting about 
one inch from each loin “eye.” 


★90 









By Hand 


By Machine 



2 . Cut double loin chops from unsplit loin. 


Continue cutting until two chops con¬ 
taining sections of hip bones have been 
removed. 





?!★ 


Loin will furnish 8 to 12 chops weighing 6 to 8 ounces each. 


Cuttins Leg Chop: 



After splitting legs, cut into chops, as indicated in diagram above. 


By Machine 


By Hand 



1. Split legs. 



2 . Cut chops straight across leg until shank is reached. Cut center chops thinner than 
others to equalize size of servings. 


★92 











From 26 to 32 chops weighing 
6 to 8 ounces each can be cut 
from average pair of lamb legs. 


Using Neck, Shanks, and Breasts 




Light sections of diagram show portions of carcass which should be boned for 
lamburgers, lamb Salisbury steaks, lamb patties, etc. 



1. Bone out neck, shanks, 
briskets, breasts, and flanks. 
Use lean meat and kidneys for 
stew, loaves, patties, etc. Ren¬ 
der and use fat with other 
galley fats for cooking pur¬ 
poses. Use bones in making- 
stock for soups, gravies, etc. 


2 . An issue of 60 pounds of 
carcass lamb will provide 
enough ground lamb from the 
neck, shanks, briskets, breasts, 
and flanks to make from 50 to 
60 patties or lamburgers 
weighing to 4 ounces each. 



93 ^ 






CHAPTER 5 


VEAL 


Veal procured for Navy messes is delivered in 
the form of carcasses, sides, or saddles. Car¬ 
casses weigh betwen 75 and 250 pounds. Sides 
and saddles are of proportionate weights. 
Weight of veal will determine the preferred 
cutting method. 

Extremely light veal carcasses may be cut 
best by following the same method used for 
cutting carcass lamb. (See pages 71 to 82.) 

Cutting method adaptable.—Methods of cut¬ 
ting veal for roasts and stews or chops and cut¬ 
lets, as illustrated in this chapter, are based on 
cutting veal sides. After center splitting car¬ 
casses or saddles, cut by the following illustrated 
methods. 


Cutting Method Illustrated: Page 

Veal bone chart_ 95 

Boning veal for roasts or cutlets and 

stews_ 96 

Cutting the veal forequarter_ 97-103 

Cutting the veal hindquarter_ 104-110 

Cutting veal cutlets by machine_ 110 

Veal cutlets from the forequarter.. 110-112 
Veal cutlets from the hindquarter.. 113-114 
Using breast, flank, shanks, and 

neck_ 115 

Cutting veal cutlets by hand_ 115 

Veal cutlets from the forequarter 115-116 
Veal cutlets from the hindquarter.. 117 
Questions and answers about veal.... 143-144 


★94 









LOCATION, 

AITCH (RUM0 BONE._ 
PELVIC BONE>^ '\^ 
HIP BONE^, y-. 

TAIL BONE^, '' 
SLIP 
CHINE 

FINGER BONES^.^^ 

BACKBONE'..^ 

FEATHER or 
SPINE BONES'''-. 

BUTTONS-^ 

BLADEBONE 

CARTILAGE 

BLADEBONE--.^ 

RIDGE of 
BLADEBONE 

NECK BONE-^ 

ATLAS'.^^ 


VEAL CHART 

STRUCTURE, AND NAMES OF BONES 



95 * 















Section I 


Boning Vea/ for Roosts or Cutlets 
and Stews 



Boneless cuts from the forequarter and hindquarter. 





Cut behind thirteenth rib to separate forequarter from hindquarter. 


★96 








Cutting the Veal Forequarter 

Removing the Outside Shoulder 


1. Cut through outer layer of meat from (a) to (b) and 
(c) to (d), with tip of knife. 


2. Cut through natural seam to remove outside shoulder. (Includes shank, arm, and 
blade bones.) 


Removing and Boning the Shank 



1. Cut through elbow joint to separate 2 . Cut shank meat from bone and use for 
shank from arm section. stewing or grinding. 


Boning the Outside Shoulder 


2 . Take out arm bone after cutting 
through ball and socket joint. Remove 
bladebone by cutting meat from socket 
back to ridge, then scrape end of ridge 
bone. Pull blade bone from meat and 
remove by cutting along blade bone car¬ 
tilage. 



1 . Loosen thin meat to expose arm and 
blade bones and cut with point of knife 
along both sides of these bones. 




3 . Cut thin meat from blade end of bone- 4 . Roll and tie boneless outside shoulder 
less outside shoulder. for roasting. (May be used for veal 

cutlets.) 


★98 


Trimming the Forequarter 



1. Trim throat side of neck. 



2 . Cut between first and second neck 
vertebrae to remove atlas bone. 



3 . Unjoint neck from backbone by cutting through 
joint just in front of first rib vertebra. 




5 . Cut thin strip of meat from along chine 
bone. Use for stewing or grinding. 


4 . Cut underneath neck bone and lift it 
from neck meat. 




Removing Skirt and Plate Meat 



1. Cut thin strip from navel edge of 
plate and also from edge of skirt meat. 



2 . Pull membrane from skirt and plate 
meat. 



3 . Cut under skirt and plate meat, keep- 4 . Remove skirt and plate meat. Use for 
ing close to rib bones and cartilages. stewing or grinding. 


★ 100 



Boning Remainder of Forequarter 



1. Remove thin meat to expose rib car¬ 
tilages which attach ribs to breastbone. 



3. Pull breast meat from rib bones. 



2. Score inside of ribs with tip of knife as 
indicated by dotted lines, then break 
breastbone and rib cartilages over edge 
of block. 



4 . Continue pulling meat from ribs until 
backbone is reached. 


lOl^ 








5 . Cut meat from base of ribs and back¬ 
bone. 



6 . Remove breastbone and rib cartilages. 


Removing Backstrap 



Pull backstrap from full length of forequarter. 


Making Boneless Roasts 



1. Cut 2 or 3 inches below eye muscle to 
separate breast meat from back meat. 



2 . Cut boneless rib, inside shoulder and 
neck into two pieces of uniform length. 


★ 102 




Cutting Boneless Breast for Stewing 



Using the Bones 



Saw and use bones for 
stock. 


103 ^ 





Cutting the Veal Hindquarter 


Removing Kidney Knob, Hanging Tender, and Loin Fat 



1. Remove kidney knob and loin fat; also 
hanging tender from left sides. Trim 
hanging tender and use for stewing or 
grinding. 


2 . Split open kidney knob and remove 
kidney for use in stews. Render trimmed 
fat for cooking. 


Removing and Trimming the Flank 



1. Follow natural seam to separate cod 
fat from knuckle section of leg. Cut 
along front of knuckle to within 2 or 3 
inches of loin muscle at small end of loin. 



2 . Cut thin strip from navel side of flank 
and pull membrane from inside of flank. 


★ 104 




3 . Pull flank steak with meat attached as far as 
it will pull easily; then cut across flank to sepa¬ 
rate meat from fat. Use boneless flank meat 
for stewing or grinding. Trim and render the 
fat. 


Separating Leg from Loin and Rump 


Cut through meat close to rump bone. 
Continue in a straight line through 
knuckle meat of leg. Unjoint leg bone at 
socket joint. Cut around end of leg bone 
to separate leg from rump and loin. 




Removing the Tenderloin 


1. Remove tenderloin from inside of loin. 


2 . Veal tenderloin may be used for cutlets 
or tied with loin strip for roasting. 


fiOSTOl —46-8 


105 ^ 



Separating Loin End and Rump from Shell Loin 



1. Cut between vertebrae X (sacral) and 
Y (lumbar). 



2 . Cut through meat between hip bone 
and last finger bone, then break over 
edge of block to remove shell loin. 


Boning the Shell Loin 



1. Cut loin strip from backbone. 


★ 106 


2 . Loin strip for cutlets, or it may 
be tied with tenderloin for roasting. 



Making Boneless Loin Roast 



1 . Fold tenderloin and place over loin 2 . Shape and tie into uniform roll, 
strip. 



107 ^ 


Boning the Sirloin-Rump 




1. Unjoint tail bone from backbone. Re- 2 . Remove pelvic (rump and hip) bone, 
move this bone and the fat and lean from 
inside of rump. 


3 . Sirloin-rump butt 
for roasts and cutlets. 




Boning the Leg (Round) 


Trim thin layer of meat and membrane 
from inside (top) leg. 


Removing and Trimming 
the Knuckle (Tip) 


1 . Cut through meat to leg bone from 
kneecap (a) to end of bone (b). 


★ 108 




2 . Turn leg so outside is on top. Follow 
natural seam to leg bone from kneecap to 
face of leg. 



4 . Cut membrane and meat from outside 
of knuckle. Cut from (a) to (b) to sepa¬ 
rate kneecap from knuckle. 



3 . Unjoint kneecap and cut through mem¬ 
brane which attaches the meat to the leg 
bone. Pull knuckle from leg. 



5 . Veal knuckle for roasts and cutlets. 


Removing the Inside (Top) Leg 



1. Beginning at dotted line “ab”, follow 
seam to separate inside from outside leg. 



2 . Inside (top) leg for roasts or cutlets. 


109 ^ 


Removing the Outside (Bottom) Leg 



2 . Remove thin end of shank meat. 


1 . Cut along bone to separate all meat 
from shank and leg bones. 



3 . Trim surface of meat, then remove 
tough membrane from edge of outside 
(bottom) leg. 



4 . Outside (bottom) leg for roasts or 
cutlets. 


Section 2 

Cutting Veal Cutlets 
By Machine 


Veal Cutlets From the Forequarter 


1 . Cut behind thirteenth rib to separate forequarter from 
hindquarter. 



★no 



2. Cut between fifth and sixth ribs to 
divide forequarter into two pieces. 


Cutting Shoulder Cutlets 



3 . Remove fore shank and brisket. 



2. Cut bladebone cutlets. 


1. Cut arm-bone cutlets. 


3 . Veal shoulder cutlets for brais¬ 
ing and frying. 













Cutting Rib Cutlets 




3. Cut rib into cutlets. 



4 . Veal rib cutlets. 




★ 112 



Veal Cutlets From the Hindquarter (Machine) 



Remove kidney knob and loin fat. 



Remove kidney from fat. 




Separate leg from rump and loin by cut¬ 
ting parallel with and close to rump bone. 




Saw off part of rump bone. 


Remove end of leg bone from sirloin-rump 
section. 


n3^ 






Cuttin3 Loin Cutlets 




2 . Continue making cutlets 
from sirloin and rump. 


1. Remove cutlets from 
full length of loin. Those 
from small end of loin 
should be cut thicker. 



3 . Loin and rump cutlets 
for braising and frying. 


Cutting Leg Cutlets 



1. Remove cutlets from leg. 



2 . Leg cutlets for braising and frying. 
From 2 to 3 servings may be made from 
each leg cutlet. 


★ 114 





Using Breast, Flank, Shanks, and Neck 



Bone out thin cuts for grinding or stewing. 

Section 3 


Cutting Veal Cutlets by Hand 

Veal Cutlets From the Forequarter 



Separate breast and 
shank-arm section from 
back by cutting from 
edge of eye muscle across 
ball of arm bone. 



Remove canner shank from 
forequarter. 



Lift lower end of clod 
from breast, then saw 
across rib bones to 
separate breast from 
back. 







Cut lower end of clod into cutlets. 


Cut close to socket of bladebone to remove 
neck from shoulder. 



Using Breast, Flank, Shanks, and Neck 



Bone out thin cuts for grinding or stewing. 


★ 116 



Veal Cutlets from the Hindquarter 




Separate leg from rump and loin by cut¬ 
ting parallel with and close to rump bone. 


Remove kidney knob and loin fat, then 
separate flank from hindquarter. 



Saw off exposed section of rump bone (a), 
then remove end of leg bone from sirloin 
rump section. 


Remove cutlets from full length of loin 
and rump. 



Cut leg into cutlets each of which will 
make two or three servings. 




CHAPTER 6 


GENERAL INFORMATION 


The material presented in this chapter em¬ 
braces a wide variety of subjects related to 
efficient utilization of meat: Meat tools, their 
use and care; rules for safety and sanitation; 


carving cooked meat; meat refrigeration with 
a chart on storage data; meat inspection and 
grading. 


Section I 


Aleof Tools: Their Care and Use 


General. —The ability to do an efficient job of 
cutting meat requires training and practice— 
plus the necessary tools to work with. In an 
emergency, a boning knife can be used for all 
boning and cutting but it is better to have at 
least two knives—a boning knife to separate 
the meat from the bones and a steak knife to 
cut the boneless meat into roasts, steaks, and 
chops. A stone to sharpen the knives and a 
steel to keep them sharp are two other essential 
pieces of equipment. 

Keep in mind that each piece of cutlery is 
designed to do a certain job. The meat cutter 
should study his tools and use each piece for 
the work it is intended to do. For example, 
the short, narrow, stiff blades of boning knives 
are designed especially for cutting through 
joints and around bones. Steak knives with 
long wide blades are made to cut steaks and 
roasts. Knives with thin blades, such as the 
roast sheer, is best suited for carving cooked 
meat. 

Kind of tools. —With few exceptions, the fol¬ 
lowing tools will fill every meat-cutting and 
carving need: 

Boning knife, 6-inch blade (curved or 
straight). 

Steak knife, 10-inch blade (curved or 
straight). 

Cook’s knife, 12-inch blade (Sabatier type). 

Roast sheer, 12-inch blade (thin, flexible 
blade). 


Steel, 12-inch (smooth or semismooth). 

Saw, 25-inch frame and blade. 

Cleaver, 8-inch. 

Hook, hand, meat, boning. 

Stone, sharpening, oil or water. 

Block scraper. 

Block brush. 

Knives. —Sharp knives are essential for effi¬ 
cient work. One way to keep them sharp is to 
use them only for the work intended for them. 
A boning knife, for example, has a relatively 
narrow bevel along the edge; it will stand much 
more abuse and hard use than a properly ground 
steak knife which has a wide bevel and a thin 
edge. Make it a rule to never use a steak knife 
for honing meat. 

Sharpening knives. —Knives should never be 
sharpened on a power-driven dry stone since 
this is liable to remove the temper from the cut¬ 
ting edge. The 8X2X1 inch oilstone avail¬ 
able for galleys is a good sharpening unit. It is 
a combination stone with a coarse cutting sur¬ 
face on one side and a smooth cutting surface on 
the other. For best results, a light grade oil 
should be used liberally on it when a knife is 
being sharpened. Afterwards the stone should 
be wiped off carefully before it is put away. 

If the knife is very dull, it should be put on 
the coarse stone first in order to get the correct 
bevel on the edge. To remove the feather edge 
and actually sharpen the blade, use the smooth 


★ 118 


CARING FOR KNIVES 


Figure 1.— Steeling knives, 




Figure 2. —Knife drawer. 





side of the stone. Use the entire side of the 
stone and it will not “hollow out” at a partic¬ 
ular point. It is best to draw the full blade, 
from heel to tip, across the full length of the 
stone in each movement. Turn the knife over 
and pull it back in the same manner from the 
opposite end of the stone. By following this 
procedure the blade will be sharpened evenly 
and smoothly and the stone will wear down 
uniformly. When the knife has a sharp edge, 
clean the blade and handle thoroughly before 
using. 

Steeling knives. —After the knife has been 
sharpened on a stone, use a smooth or semi¬ 
smooth steel to keep it sharp. Imagine putting 
a razor on a rough steel and you will realize why 
a smooth steel is better than a coarse one for 
keeping a keen edge on a knife blade. Figure 1, 
page 119, shows the easiest and most effective 
method of steeling a knife. 

1. The steel is used to true the blade and keep 
the edge in perfect condition. Although there 
is a technique to handling the steel, it is easily 
mastered with practice. 

2. Hold the steel firmly in the left hand, 
thumb on top of the handle, with the point 
upward and slightly away from the body. 

3. Place the heel of the blade against the far 
side of the tip of the steel (step 1). The steel 
and the blade should meet at a slight angle, 
about 25 degrees. 

4. Bring the blade down across the steel 
toward the left hand with a quick swinging 
motion of the wrist and forearm. The entire 
blade edge should pass lightly over the steel 
(step 2). 

5. Bring the knife into position again but 
with the blade against the near side of the steel 
(step 3). Repeat the same motion, passing the 
blade over the steel. 

6. Alternating from side to side, a dozen 
strokes will true the edge. 

Put the knife on the steel as often as you 
feel the edge needs it. Aim to have the blade 
sharp always. 

Caring for knives. —Every first-class meat¬ 
man takes a personal interest in keeping his 
equipment in good condition at all times. The 
sharp edge of a knife, like a razor, can be dulled 
easily. For that reason knives should never be 
thrown into a drawer with other tools. A wood 
strip (1X 2 X12 to 20 inches long) can be secured 


to the bottom of a table drawer, first sawing 
notches into it at intervals of 2 to 3 inches. 
These cuts (notches) should be made about iVi 
inches deep and of such width that a knife blade 
will fit easily into them. Arranged in order in 
these notches, the knives are readily available 
and at the same time the edges are protected. 
(See fig. 2, page 119.) In many instances a 
knife holder is fastened to the side of the meat 
block. This may be handier than the drawer 
arrangement, but to protect the knives as well 
as the holder, the knife handles should not pro- i 

trude above the edge of the block. Whatever ' 

method is followed, it is essential that tools 
should receive the care and attention they de¬ 
serve. Government specifications provide good 
knives and, if cared for, will give satisfactory 
service for a long time. 

Responsibility for knives. —Each meat cutter 
should have his own tools, and he should be made 
responsible for their care and condition. If this 
plan is followed, the tools are much more likely 1 

to be in proper condition at all times. When 1 

several men use the same knives, there is no in- i 

centive for anyone to care for them and as a j 

result, they are usually in bad shape. Even j 

though there are only a limited number of steak j 

and boning knives, they should be divided as \ 

equally as possible among the men who will be ^ 

using them. From the standpoint of getting the s 

work done, one sharp knife is worth more than ^ 

six dull ones, but until each man is made respon- 
sible for his own tools, the Navy cannot expect , 
to find sharp knives in its galleys and meat ] 
shops. J 

Cleaver. —Use this piece of cutlery as little as ^ 
possible. Unless it is very sharp and used > 
properly, the cleaver will shatter the bone and ' 
fill the surrounding meat with tiny bone splin- 
ters which not only cause inconvenience in eat- g 
ing but are dangerous. J 

Hand meat hook. —Although a meat hook is | 
inconvenient to one not accustomed to its use, | 
it is in reality a valuable aid in boning meat. 4 
It not only saves time but it eliminates most of « 
the danger of cutting fingers in the boning | 
operation. f 

Metal mesh glove. —In addition to the meat f 
hook, workers in meat packing plants have dis- i 
covered that a metal mesh glove, worn on the . 
free hand, is a good protection against cutting r 
fingers while boning meat. The glove is made l 


★ 120 





mWWUR MEAT SAW 





Be sure to have proper tension on the 
blade. 


■ P(i> 9l0t ^PtTice S&iUe 

Allow the blade to cut. It should not 

be necessary to exert pressure. 


■ ^ucde P&u(e 

Set guide about 2"above meat to keep 
blades from twisting and breaking 



After each use clean saw guides and 
place a drop of oil on the bearings. 



■ TS&oh 

Use damp cloth but DO NOT put in¬ 
to water. 



Clean ttwroughly but DO NOT use a 
hose or bucket. 


005701 °—40-9 


121 ^ 

















of a fine metal mesh which is flexible and inter¬ 
feres in no way with the action of the fingers. 
'It covers the thumb and the first and second 
fingers. A strap on the wrist holds the glove in 
place. It is a practical safeguard for anyone 
who is boning meat. 

Meat saw .—A saw with a dull blade will not 
do satisfactory work. Extra blades should be 
available for each saw. When a blade loses its 
edge and set, it should be replaced with a sharp 
one. Saws are sharpened by filing, and the 
teeth need to be set occasionally to give them 
the proper angle to prevent dragging. This 
requires special equipment. The average per¬ 
son is not competent to set and sharpen saw 
blades. The saw, with a 20- to •25-inch blade 
is best for most purposes. 

Keeping meat tools clean. —Every piece of 
galley equipment, especially that which comes 
in direct contact with food, must be kept clean. 
Meat tools are no exception, but as long as wood 
handles are fastened on metal, as is the case 
with most knives, cleavers, and saws, the prob¬ 
lem of keeping the tools in condition to pass 
rigid inspection will continue to exist. Regard¬ 
less of the care exercised in manufacturing the 
knife, it is impossible to rivet two pieces of wood 
to a piece of steel and not leave a crack or crevice 
for dirt to collect. Boiling knives in water is 
not the solution to the problem. Hot water 
soaks into the wood, causing it to expand. As 
the wood drys it shrinks. In a short time the 
handles are loose and the cracks and crevices 
are bigger than ever. 

A good practice is to fill all the cracks around 
the handle with plastic wood; then do not let 
the piece of cutlery lie in hot water. There is 
no occasion for leaving a knife in water for any 
length of time. The knife, cleaver, or saw can 
be kept clean by simply washing, then rinsing in 
clean water and wiping with a dry cloth. The 
preceding treatment not only will prolong the 


life of the cutlery, but will help keep it in better 
shape for inspection. 

Cutting block and tables .—From the stand¬ 
point of efficiency in cutting meat, the condition 
of the blocks and tables upon which the meat is 
cut is nearly as important as sharp tools. Meat 
blocks that are pitted, rough, and uneven are 
not only difficult to work on but they are often 
unsanitary too. Consequently, every effort 
should be made to keep the cutting blocks and 
tables in first class condition. 

Caring for meat block. —Six rules for keep¬ 
ing the cutting surface of the meat block in good 
condition are as follows: 

1. Use steel scraper and wire brush to clean 
cutting surface. 

2. Keep cutting head of block dry. 

3. Clean top of block after each use. 

4. Use entire cutting surface as much as 
possible. 

5. Maintain same bevel on edges of block that 
it had when new. 

6. Give block a quarter turn regularly so cut¬ 
ting surface will wear down evenly. 

Never ivash the top of the meat block because 
moisture softens and expands the wood and 
weakens the glued joints. If,the block is in 
daily use the surface soon becomes unsanitary 
as a result of the soft wood becoming saturated 
with water, blood, and meat juices. When 
the block gets in this condition about the only 
remedy is to have the top resurfaced. 

Scraper and brush. —The metal scraper and 
wire brush are indispensable in the care of the 
meat block, because they help to remove most 
of the moisture from the wood which in turn 
keeps the cutting surface dry and hard; keeps 
the top of the block smooth; keeps the surface 
clean and sanitary; and makes the block last 
longer by preventing moisture from weakening 
the glued joints of the block. 


★ 122 


NEAT GRINDER 





1 BE SURE the thrust uuasher 
is In place. 


A sharp plate and knife uuill 
do a taster and better job 
oiith less breakage . 


Use the 
tamper. 




BE SURE cylinder is in place 
and thumb screuu TIGHT. 


BE SURE to lubricate hand 
uuheel threads ouith sue4 
or fat. 



FROZEN MEAT means LOST 
TjME and BROKEN PARTS. 
Its not worth trying. Don't do it/ 








MEAT 

SLICER 



NO 

HOSING/ 


It wants a 
wiping>not a 
shower bath/ 


DO NOT sharpen knife luithout 
reading and following all 
operating manual and spe¬ 
cial instructions.. 


Remove sharpening stone 
when not in use. 


★ 124 




Section 2 


Rules for Safety 


Observation of the following list of rules for 
safety will eliminate many of the accidents 
occurring in meat shops; 

1. Keep handle of knife free from grease .—A 
dry handle will assure a good grip and help to 
keep the hand from slipping forward onto the 
sharp cutting edge of the blade. 

2. Hold knife firmly .—Your hand is less 
likely to slip forward onto the blade if you have 
a firm grip on the handle. 

3. Use meat hand hook when honing meat .— 
A meat hand hook reduces accidents and 
increases boning efficiency. 

4. Do not grab for a falling knife, you might 
miss the handle and grab the blade. It would 
be best to step back out of the way so the point 
of the blade will not hit your legs or feet. 

5. Never lay a piece of meat on a knife, you 
may forget the knife is there when you pick 
up the piece of meat. 

6. Avoid carrying a knife when both hands 
are needed to carry meat or heavy packages. 
There is always the danger of cutting yourself 
or someone else. 

7. Never throtv knives together in a box or 
drawer, it dulls the blade and there is always 
the chance of cutting yourself when picking up 
the knives again. 


8. Do not reach into soap^y water for a sharp 
knife. —The soapy water hides the knife and 
you may grasp the cutting edge. 

9. Be careful when using a cleaver. —The 
chopping action is difficult to control so keep 
the free hand as far as possible from the path 
of the cleaver. 

10. Do not crotvd your working space. —A 
crowded working space reduces efficiency and is 
likely to cause accidents. 

11. Let the saw do the work. —If you force 
thP saw it may “jump” from the bone to your 
hand. 

12. Avoid “horseplay” with meat cutting 
tools because knives, saws, and cleavers are 
dangerous and can cause serious harm. 

13. Use a stomper when feeding meat into a 
grinder. —Meat grinders are responsible for 
many missing fingers. Be safe, use a metal or 
wooden stomper. 

14. Keep deck clean. —Fat and meat trim¬ 
mings are as dangerous to slip on as a banana 
peel. 

15. Treat bone scratches and knife cuts im¬ 
mediately. —Even a minor bone scratch can 
become infected and cause blood poisoning, so 
do not neglect minor injuries. 


Section 3 

Rules for Sanitation 


Sanitation in the meat shop is extremely im¬ 
portant because most meat items are highly 
perishable. This requires cleanliness of per¬ 
sonnel and strict sanitation in all spaces where 
meat is stored, cut, cooked, and served. A few 
basic rules for sanitation are given in this 
section. 

1. Wash hands as often as needed. 

2. Keep fingernails short and free from dirt. 

3. Wear clean clothes. 


4. Scour and scald all meat trays, dishes, and 
cooking utensils after each use. 

5. Air dry all utensils. 

6. Wash meat tools, then rinse and wipe with 
a dry cloth. 

7. Clean meat blocks and tables after each 
use. 

8. Scrub decks regularly. 

9. Wash and scald meat grinder after each 
use. 


125 ^ 


INSPECTION STAMPS 



Figure 1.—Inspection stamp of the U. S. 
Department of Agriculture. The num¬ 
ber “166” represents the meat packing 
plant where the meat was processed. 



Figure 2.— Special Navy inspection 
stamp, showing date and place of inspec¬ 
tion. 



Figure 3. —Inspection stamp of the Army 
Veterinary Corps. Number “54” repre¬ 
sents an identifying inspection number. 
“7-19-45” represents the actual date of 
inspection. 


★ 126 










10. Clean inside of galley refrigerator, in¬ 
cluding all fixtures, at least once a week. 

11. Wash, boil, and air dry all towels and 
cloths every day. 

12. Clean and sterilize garbage cans (inside 


and out) and keep them covered at all times. 

13. See that windows and doors are prop¬ 
erly screened. 

14. Be constantly on guard against flies, 
roaches, weevils, mice, rats. 


Section 4 

Carving Cooked Meat 


By doing a good job of carving cooked meat, 
there will be more meat to eat and the servings 
will be more attractive and uniform in size. 
Here are some practical carving helps: 

(a) Let meat “set” before carving. —Allow 
about 30 minutes after cooking for roast to get 
firm enough to carve well. Keep roast warm 
during this period. 

' (b) Carve meat on ivooden hoard or table; 
protect the edge of the knife. 

(c) Hold firmly. —It is impossible to make 
neat, attractive slices unless the meat is held 
fiiTnly in place while being carved. 

(d) Carve with a thin sharp knife .—A thin 
sharp knife (like the flexible roast meat sheer) 


slides through the cooked meat more readily 
than a thicker steak knife. 

(e) Remove stHngs and skeivers before 
starting to carve. Rolled roasts are the excep¬ 
tion—remove strings as you come to them. 

(f) Carve across the grain. —Roasts and pot- 
roasts are carved across the gi’ain to shorten 
the muscle fibers, thereby making the slices 
more tender. 

(g) Make uniform slices .—All slices should 
be uniform in thickness. Avoid making jagged 
wedge-shaped slices. 

(h) Keep carved meat hot until served .—It 
is more appetizing when served hot and on hot 
plates. 


Section 5 

Inspection of Meat and Meat 
Food Products—General 


All deliveries of meat and meat food products 
made to the Navy in this country must carry 
the inspection stamp of the United States 
Department of Agriculture (fig. 1, p. 126). 
This stamp appearing on the meat or the orig¬ 
inal package containing it, shows that the prod¬ 
uct has been “U. S. Inspected and Passed.” It 
also shows the number of the meat packing plant 
where the meat was processed. Placed on the 
meat or the container by a Federal meat, inspec¬ 
tor, this stamp attests to the wholesomeness of 
the product. 

Another inspection stamp required on meat 
and meat food products procured for Navy use 
is the special Navy inspection stamp shown in 


fig. 2, p. 126. Under certain conditions of pro¬ 
curement, common in wartime, the inspection 
stamp of the Army Veterinary Corps (fig. 3, 
p. 126) appears on the product instead of the 
Navy inspection stamp. One or the other is 
always required. The Navy or Army inspec¬ 
tion stamp placed on the product at the meat¬ 
packing plant indicates that it has met the rigid 
requirements of the specification under which 
it was procured. 

To make sure that the meat has retained its 
original wholesomeness, an inspection is usually 
made by a representative of the U. S. Depart¬ 
ment of Agriculture at time of delivery. 

The word “fresh” whenever occurring in 


127 * 


Navy specifications for meats and meat food 
products, is interpreted to include fresh prod¬ 
ucts which have been chilled but are not and 
have not been frozen. Specifications under 
which frozen meats and meat food products are 
procured, establish time limits for the period 
of storage prior to delivery. This period is 
reckoned from the date shown by the special 


Navy or Army stamp on the meat or the original 
package containing it. 

Fresh provisions for the general mess are in¬ 
spected for quality (condition) by a medical 
officer at time of delivery. The supply officer 
of the receiving activity or his authorized repre¬ 
sentative makes a quantity inspection of the 
meat at time of delivery. 


Section 6 

Alcaf Grading 


Grading is done in the meat packing plant by 
a Federal meat grader who represents the U. S. 
Department of Agriculture. All meat grading 
is based on three factors: Conformation, finish, 
and quality. 

Beef .—Beef carcasses and cuts are assigned 
to classes and grades indicating their probable 
palatability (flavor and tenderness). Classes 
refer to the sex and age of the carcass. Grades 
refer to the shape or “build” of the carcass or 
cut (known as conformation ), the amount and 
distribution of fat (known as finish), the color, 
texture, and firmness of lean, and the character 
of fat and bone (known as quality ). 

The best beef usually comes from animals 
that have been bred for generations for meat 
production, not from dairy cattle or cattle 
which, like Topsy, “just growed.” Beef from 
yearlings or from 2-year-old cattle is usually 
superior to beef from old cattle; beef from well- 
fed cattle is usually superior to beef from poorly 
nourished cattle. 

Specifications under which beef is procured 
for the Navy call for steer and heifer beef car¬ 
casses of grades ordinarily available in all 
markets. The grades specified are those used 
largely in the shipping trade and by hotels and 
restaurants. 

Although steer (males that are castrated in 
calf hood) and heifer (young females) beef of 
the same grade are usually similar in palatabil¬ 
ity, steer carcasses are generally preferred. 
Steer carcasses are usually somewhat thicker 
and meatier and may be distinguished by the 
cod fat in the pelvic region and by the shape of 
the pelvic bone. Heifer carcasses can gener¬ 
ally be identified by finer shank bones and the 

★ 128 


immature, undeveloped udder. Both steer and 
heifer beef is distinctly superior to cow, bull, 
and stag beef of the same grade. 

Cow (females which have borne one or more 
calves), bull (males that have not been cas¬ 
trated), and stag (males castrated after they 
have reached sexual maturity) carcasses as a 
group are inferior in quality. Bull and stag 
carcasses can be identified by extreme muscular 
development of neck and forequarter, by pro¬ 
nounced leanness throughout and by the dark 
red color and coarse texture of the lean. Cow 
carcasses can be distinguished by their angular 
conformation, the shape of the pelvic bones and 
the fatty tissue in the area where the udder has 
been removed. Cow. carcasses will show hard, 
white, flinty bones and uneven distribution of 
fat which is often of a yellowish color. 

Carcasses in the top grades are characterized 
by superior conformation as shown by short 
necks, thick chucks, wide, deep ribs and loins, 
and full, bulging rounds. Quality is evidenced 
by a bright, cherry-red color of lean that is firm 
and fine textured, plus a lace-like mixture of fat 
within the lean, called marbling. A carcass 
having red, soft bones with “buttons” (white 
cartilage) on the ends of the chine bones, evi¬ 
dences youth, another of the indexes of quality. 
Top grade carcasses are finished with a creamy 
white hard fat evenly distributed over the 
thicker parts of the carcass. 

Veal .—Veal procured for use by the Navy 
must, like beef, meet specific requirements of 
grade and weight. 

Desirability in veal carcasses and cuts is in¬ 
dicated by full, thick muscular legs, loins and 
ribs, and by a light pink color of lean which is 
firm and smooth in texture. The bones will be 


fine, red, and porous, showing white tips (car¬ 
tilage) on the ends of the feather bones. The 
kidneys are well covered with firm, white, brittle 
fat. Extremely light weight and very heavy 
weight carcasses are less desirable, and long, 
narrow, thin, angular carcasses indicate dairy 
breeding. 

Lamb .—Lamb is delivered to naval activities 
by the meat packers in the form of carcasses 
and cuts. They may be either fresh, chilled, or 
frozen. The carcasses must meet definite grade 
requirements and should weigh between 30 and 
60 pounds. 

Desirable finish and conformation in lamb 
carcasses are the same as in beef. Quality is 
indicated by firm, fine textured, well marbled 
lean, and red, soft bones. In lamb, a light red, 
bright lean is an added indication of quality. 

The comparatively small volume of mutton 
procured for the Navy must also meet rigid 
specifications for grade and weight. 


Lamb may be distinguished from mutton by 
the presence of the “break joint,” an 8-point 
waffle iron effect on the end of the shank bones. 
On mutton, a 2-point “spool joint” is found. 

Pork .—Both fresh and cured wholesale cuts 
of pork are procured for Navy consumption. 
The fresh cuts generally available are loins 
(regular and semiboneless), shoulders, hams, 
and spareribs. Fresh pork cuts should be 
meaty and uniformly covered with a firm, white 
fat. Quality in pork- implies firm, well-devel¬ 
oped lean that is fine grained and not watery. 
The lean should be well marbled and show a 
light greyish-pink color. Fresh pork cuts are 
usually delivered “fresh frozen.” 

Cured and smoked bacon and ham play an im¬ 
portant role in the Navy bill of fare. Specifica¬ 
tions for these items call for proportions of 
fat and lean, type of cure, length of smoke, and 
weight that have proved to be most acceptable 
for use ashore and afloat. 


Section 7 


Refrigeration and Storage of Meat 


Meat represents a major item in the cost of 
the Navy ration. Its importance in maintain¬ 
ing the health and morale of officers and men is 
well recognized. It is imperative, therefore, 
that utmost efficiency be followed in utilizing 
this important component. If meat is to be 
served as frequently as is desirable it is impor¬ 
tant that it be stored under the best possible 
conditions ashore and afloat. 

It is recognized that the storage of meat pre¬ 
sents problems peculiar to each activity. Some 
of the varying factors affecting the storage of 


fresh chilled, frozen, and cured and smoked 
meat are: (1) the grade and condition of the 
meat upon delivery for stowage; (2) prevailing 
humidity and temperatures; (3) refrigeration 
facilities available; (4) complement being sub¬ 
sisted; (5) frequency of provisioning; (6) 
method (order) of stowing; (7) type of wrap¬ 
ping or packaging; (8) the amount of storage 
life “used up” during previous storage and ship¬ 
ment. (Check carefully date of inspection at 
the meat packing plant.) 


Storage of Meat: General Considerations 


Refrigeration .—Good refrigeration for meat 
involves the control of three factors: Tempera¬ 
ture, humidity, and air circulation. 

1. Temperature .—The following tempera¬ 
tures are recommended as optimum for refrig¬ 
erated spaces ashore and afloat: Chill space, 30° 
to 34° F.; freezer space, 0° F. or lower—lower 
preferred; thaw room, 36° to 38° F. 

2. Humidity .—In chill spaces where meat is 
to be stored, a relatively high humidity is nec¬ 
essary to prevent excessive drying and subse¬ 


quent meat shrinkage. A humidity range of 85 
to 90 percent is considered desirable. If the 
relative humidity in the chill space is too high, 
the surface of the meat will become wet and 
sticky. Such a condition is ideal for the rapid 
growth of bacteria which cause meat spoilage. 
The relative humidity in the average mechani¬ 
cally refrigerated meat storage spaces, both 
chill and freezer spaces, is seldom too high and 
very frequently it is too low. 


129 * 


3. Air Circulation. —A prime factor in keep¬ 
ing the temperature in all parts of meat storage 
spaces at the recommended levels is proper cir¬ 
culation of the refrigerated air. No meat item 
should ever be stowed on the bare deck. In 
spaces where grating is not provided, dunnage 
should be placed on the deck to allow free cir¬ 
culation of air under all items stowed in the 
space. When the storage period of items re¬ 
ceived “fresh chilled” is to be lengthened by 
freezing those items it is extremely important 
that they be frozen thoroughly and as quickly 
as possible. This may best be accomplished by 
taking the items out of the boxes and allowing 
good circulation of air around each item. When 
the items are thoroughly frozen, they may then 
be more compactly stowed. As a general rule, 
when the recommended temperature in all parts 
of the refrigerated space is uniform and is 
maintained within the stacks in the freezer 
space, the circulation of air may be considered 
to be adequate. Nothing should be stowed 
directly on the refrigeration coils or immedi¬ 
ately in front of blowers or fans of the refrig¬ 
erating unit. Where practicable, it is desirable 
to build stacks of solidly frozen items no higher 
than the bottom of the blower or fan, thus leav¬ 
ing the space between the overhead and base of 
fan for free circulation of the refrigerated air. 

Accessihility. —Stow meat in such a manner 
that at all times a variety may be had. When¬ 
ever possible, have items stowed so that break¬ 
outs may be made with a minimum of effort and 
limited disruption of stacks. 

Under certain operating conditions afloat it 
may be necessary to remove meat from and dis¬ 
card cases or boxes prior to stowing the meat. 
Boneless and semiboneless meat, variety meats 
and sausage items (frozen) will normally, how¬ 
ever, be stowed most satisfactorily if left in 
original shipping boxes. Make sure the prod¬ 
uct is solidly frozen before stacking. 

Original stowing and breakouts. —In stowing 
meat, all possible haste should be used in order 
to conserve refrigeration and maintain the prod¬ 
uct in as good condition as possible. When 
stowing meat that is delivered in frozen state, 
as much of the original freezing as possible 
should be retained. 

Breakouts should be so planned that the re¬ 
frigerated space is open no more frequently and 
no longer than necessary. Each time the refrig¬ 


erated space is opened warm air rushes in, 
raising the temperature and causing moisture 
condensation which freezes on the unit, lower¬ 
ing its efficiency. 

Ease of inventory. —Subtraction of total 
breakouts of an item from a given refrigerated 
space from the total of that item stowed in that 
space is a common method of quickly approxi¬ 
mating the quantity of that item remaining on 
hand. This method may be used as an expedient 
in estimating quantities on hand where accurate 
stowage and breakout records are available.. 

Sanitation and defrosting. —Attention to the 
principles of sanitation is important in the 
storage of meat and meat food products. Stor¬ 
age spaces must be kept clean and orderly to 
prevent contamination of the meat. Micro¬ 
organisms responsible for spoilage may be in¬ 
troduced by workers tracking in dirt or placing 
spoiled products in the refrigerated spaces. 
Smoking in the storage spaces should be pro¬ 
hibited because it introduces foreign odors 
which will be absorbed by some products. 

The refrigeration coils or unit should be de¬ 
frosted and the decks, dunnage, and bulkheads 
scrubbed and cleaned as often as is practicable. 
In all cases, the engineering officer should be 
consulted regarding the defrosting of the refrig¬ 
eration system. 

Conservation. —Make every attempt to deter¬ 
mine requirements as accurately as possible. 
The average storage life of the item should be 
taken into account when stowing. Whether the 
items are being stored for normal stock or sea¬ 
sonal reserves will influence their stowing. Do 
not stow more of a given item than is expected 
will be consumed during the average storage life 
of the item. 

Rotation of stock. —In order to assure the 
breakout of oldest stocks first, be certain to 
check carefully the date of inspection at the 
meat packing plant. As a general rule, those 
meat items with the oldest date of inspection 
should be consumed first. Since the manner in 
which the item has been handled during storage 
and shipment appreciably influences its storage 
life, it may occasionally be necessary, because of 
the condition of the meat upon delivery, to issue 
it ahead of product in storage that shows an older 
date of inspection. This latter practice should 
be considered the exception rather than the rule. 


★ 130 


Stora3e Data on Representative Meat Items 


The table on page 132, giving approximate 
maximum storage periods for representative 
meat items under various storage temperatures, 
should serve as a general guide for commissary 
personnel charged with procurement, storage, 
breakout, and cutting of meat. 

The storage periods given are based on the 
best available data and represent storage under 
optimum conditions. There are many factors 
which will influence the storage life of a given 
meat item so that it may be greater or less than 
shown in the table. However, conditions are 
more apt to be present which will shorten the 
storage period rather than lengthen it. 

The storage periods shown in Group I and 
Group II are based on approximate total storage 
life of the product. Therefore, in estimating 
the expected storage life of a commodity, the 
date of inspection at the meat packing plant 
should be used. Such date deducted from date 
of delivery indicates the amount of storage life 
already “used up.” 

An explanation for each of the three storage 
groups shown in the table follows: 

Group I, Chill Space .—The approximate stor¬ 
age periods listed in the table under Group I, 
“Chill Space,” are based upon receipt of the 
meat items in “chilled” rather than “frozen” 
state. Chilled product is that which has never 
been frozen. Under certain conditions ashore, 
generally dependent upon frequency of deliv¬ 
eries, it is desirable to stow “fresh chilled” meat 
items for current use in the chill space, pref¬ 
erably at temperatures of 30° to 34° F. Where 
turnover of carcass meat at an activity is rapid, 
it has been demonstrated that its stowage in 
chill space is advantageous for the following 
reasons: 

1. There is a tendency for improvement of 
flavor and tenderness in beef and lamb because 
of the action of enzjTnes at temperatures just 
above freezing. 

2. Under good conditions of refrigeration 
shrinkage is less because the thawing period is 
eliminated. 

3. Fresh chilled carcass meat can be handled 
more efficiently in the butcher shop than frozen 
carcass meat; and 

4. The refrigeration load is reduced. 


It is important that air circulation be suffi¬ 
cient only to maintain a uniform temperature 
in all parts of the chill space. A relative humid¬ 
ity of 85 to 90 percent will result in holding 
shrinkage (evaporation) to a minimum. 

To determine the approximate storage life of 
any commodity listed, be sure to deduct the 
amount of storage life “used up” prior to 
delivery. 

Group II, Freezer Space .—It has been demon¬ 
strated by ships, shore stations, and commercial 
organizations that all frozen meat keeps best at 
temperatures of 0° F. or below. It is recognized 
that it is not always possible for ships and shore 
activities to attain this recommended tempera¬ 
ture in their freezer space. In those cases, tem¬ 
peratures nearest 0° F. should be sought. For 
example, 5° or 10° F. are far more desirable 
temperatures for the freezer space than 15° F. 
Group II lists approximate storage periods for 
meat items delivered frozen and stored at 15° 
F., in contrast to those items stored at the rec¬ 
ommended temperature of 0° F. It must be 
recognized in using this table that the listed 
storage period is only approximate and that it 
represents good storage conditions. It must be 
remembered that a part of the normal storage 
life of frozen meat has already been used up 
when it is delivered to the ship or activity. 
Condition at the time of receipt is, therefore, 
important in determining additional storage 
life. 

Avoid any pronounced circulation of the air 
in the freezer space, except when items are to 
be frozen under emergency conditions, for it 
favors the dehydration of products and may 
cause “freezer burn” and discoloration. Where 
mechanical air circulation refrigeration units 
are used, the slowest possible fan speed will gen¬ 
erally produce a uniform temperature through¬ 
out the room. Inspection of stored items should 
be made at reasonable intervals to determine 
their condition. 

Under most conditions ashore and in the ma¬ 
jority of cases afloat, normal stock turnover for 
meat items held in freezer space (Group II) will 
be 35 to 45 percent less than the maximum stor¬ 
age periods shown in the table, page 132. Con¬ 
sistent with frequency of stock replenishment. 


131 * 


every effort should be made to hold meat items 
in the freezer space “no longer than is neces¬ 
sary” rather than attempting to hold them “as 
long as possible.” 

Group in, Maximum holding time after 
breakout from freezer. —The periods listed 
under Group III of the table represent maximum 
holding times for solidly frozen meat which has 
been held at temperatures between 0° F. and 
15° F. All frozen meat should be thawed out 
gradually under refrigeration and used soon 
after thawing. The ideal temperature for the 
thawing period is 36° to 38° F. It should be 
remembered that thawing meat is always moist 
and provides an ideal place for development of 


bacteria and molds. Therefore, thawed fresh 
frozen meat should be cooked promptly. Thin 
cuts of meat expose greater surface area to 
spoilage than is true of thicker cuts. 

Never thaw frozen meat in water. Packaged 
meats such as frozen boneless beef should be 
thawed under refrigeration. To speed up thaw¬ 
ing of frozen boneless beef under refrigeration 
the boxes may be opened and the pieces broken 
apart. Some of the pieces may be placed in the 
cover and the remainder in the bottom of the 
box. The pieces should not be unwrapped. 

Treat all thawed meat as highly perishable .— 
Refreezing of items once frozen, then thawed, 
should be done only as an emergency measure. 


Tabic of Storage Data Relative to Chilled, Frozen, Cured and Smoked Meats 

and Meat Products 

Approximate Maximum Storage Periods 


Commodity 

Group I 

Group II 

Group III 

Chill space 

Freezer space 

Maximum Holding Time 
After Breakout From 
Freezer 

Stored at 
30°-34° F. 

Stored at 
380-40° F. 

Stored at 

0° F. 

Stored at 

15° F. 

Held at 
36°-38° F. 

Held at 

70° F. 

Carcasses and cuts 







Beef, quarters or cuts __ 

10-14 days 

5-7 days_ 

9-12 months _ 

3-5 months.. 

5-6 days_ 

2 days. 




12-14 months. 

4—6 months. 



Pork, fresh, cuts _ __ 

3-5 days_ 

1-2 days_ 

4-6 months_ 

2-3 months . 

2-3 days_ 

1 day_ 


5-7 days.. 

2-3 days.. 

6-8 months_ 

3-4 months.. 

3-4 days 


Lamb and mutton, carcass or cuts.. 

8-10 days_ 

4-6 days_ 

8-10 months.. 

3-5 months.. 

4-5 days__ 

24-36 hours.. 

Variety meats 







Liver______ 

2-3 days_ 

1 day_ 

4-6 months_ 

2 months .. 

1-2 days_ 

12—16 hours.. 

Hearts, beef _____ . . 

3-4 days 

2 days_ 

5-7 months. 

2 months_ 

1-2 days_ 

1 8 hours 

Brains_____ 

2-3 days_ 

1 day_ 

3-4 months_ 

6-8 weeks. 

1 day.. _ 

12 hours 

Kidneys._ . _ ___ . _ 

2-3 days__ 

1 day__ 

4-6 months_ 

6-8 weeks_ 

1-2 days. .. 

12-16 hours 

Sansage 







Bologna. _ . 

10 14 days_ 

5-7 days_ 

4-6 months_ 

2 months_ 

5-7 days__ 

2-3 days_ 

Frankfurters . . ___ 

1 week. 

3-4 days. 

4-6 months_ 

6-8 weeks_ 

4-5 days.. _. 

1—2 days 

Luncheon meat, fresh . 

1 week._ 

3-4 days_ 

4-6 months_ 

2 months_ 

4-5 days . ._ 

1—2 da vs 

Liver sausage. _ 

10-12 days. 

5-7 days. . 

4-5 months_ 

1-2 months.. 

5-6 days. _ 

2-3 days .. 

Pork sausage__ 

3-4 days.. .. 

1 day...... 

3-5 months_ 

6-8 weeks_ 

1 day_ 

12-16 hours 

Cured and smoked 







Bacon, slab, domestic__ 

2 months_ 

2-4 weeks. 

7-9 months. . 

4-6 months_ 

2—3 weeks 


Bacon, sliced, domestic. _ 

1 month_ 

2 weeks_ 

4-6 months_ 

2-3 months. 

1 week _ 

3—5 days 

Bacon, slab, overseas__ 

5-7 months.. 

3-4 months. 

1-2 years ... 

1 year 

4—6 weeks 

2—3 weeks 

Bacon, Canadian style _ 

4—6 weeks_ 

2-3 weeks.. 

4-6 months_ 

2-3 months.. 

10-14 days_ 

4-5 days_ 

Ham, domestic. _ __ 

4-6 weeks. ._ 

2-3 weeks 

6-8 months_ 

4-5 months_ 

2-3 weeks.. . 

1 week 

Ham, overseas.. _ 

3-5 months_ 

2-3 months. 

1-2 years_ 

9—12 months 

1 month 


Pork, bellies (salt)__ 

4-6 months.. 

2-4 months. 

1-2 years.. .. 

1 year 

1 month_ 

2—3 weeks 

Beef, corned (in boxes). . 

4-6 weeks_ 

1-2 weeks.. 

4-6 months... 

2-3 months.. 

1-2 weeks_ 

3-5 days.. . 

Beef, corned (in barrels), pickle.. 

4-6 months_ 

2-3 months. 





Miseellaneous items 







Ham, whole, canned__ 

6-8 months_ 

4-5 months 





Beef, canned, dried, sliced_ 

7-9 months_ 

5-6 months. 













Notes 


(a) 


(b) 


(c) 


(d) 


(e) 


★ 132 








































































































Notes 


(a) Carcasses and cuts.—Beef quarters and 
cuts and carcasses and cuts of lamb and veal 
should be hung or placed on racks when in chill 
space. If these items are in a solid frozen con¬ 
dition when received, they should be stowed as 
compactly as possible in the freezer space. 
Frozen, boneless beef should be compactly 
stacked. 

Veal carcasses or cuts, particularly of the 
lighter weights and lower grades, are subject 
to rapid deterioration. Holding time of these 
items in the chill space should be held to a 
minimum. 

Fresh chilled pork cuts should be treated as 
highly perishable. 

(b) Variety meats .—These items are highly 
perishable. Hold storage time to the minimum. 

(c) Sausage .—Pork sausage is the most per¬ 
ishable item in this group. The fact that many 
sausage items or “Cold Cuts” are rather highly 
seasoned and in casings should not be used as 
an indication that these items will “keep for 
quite awhile.” 

(d) Cured and smoked meat .—The keeping 
qualities of cured and smoked meats depend 
upon the type of cure, the length of the smoking 
period, and the method of packaging. The 
storage life of these items is further influenced 
by the condition of the storeroom with regard 
to humidity, temperature, and sanitation. 

Growth of mold and development of rancidity 
in hams and bacon can be retarded by stowing 
these items in the chill space for current con¬ 
sumption and in freezer space for seasonal 
stocks. Since the growth of mold on cured and 
smoked meats is favored by the presence of 
moisture, excessive humidity should be avoided. 


If the relative humidity is high it is essential 
that good circulation of air be maintained. 

Hams and bacon which have been individually 
wrapped in one or more layers of paper have a 
tendency to retain upon their surfaces any mois¬ 
ture which may have come from the product 
after wrapping. This moisture, in a measure, 
stimulates mold and bacterial growth. If hams 
so wrapped are held at temperatures of 45° F. 
or above for a considerable length of time, mold 
will grow on the surface and the surface of the 
meat will become more or less slimy due to bac¬ 
terial growth. Surface slime and mold make 
the hams unattractive and unpleasant to han¬ 
dle. To the uninitiated, such hams may appear 
spoiled. However, surface mold and sliminess 
on hams rarely, if ever, renders them unflt for 
food. Such hams should not be surveyed or 
rejected for surface mold and slime alone. In 
most cases where this condition has been 
allowed to develop on hams and bacon the prod¬ 
uct can generally be “overhauled” in such a way 
that it is perfectly fit for food. 

Surface mold and slime can be easily removed 
from smoked meat by brushing with a stiff- 
bristled brush and then wiping with a clean 
cloth moistened with a vinegar or salt-water 
solution. The product thus “overhauled” should 
be allowed to air dry. When the mold growth is 
heavy it may be trimmed away. If the ham does 
not have deep cracks or abrasions, the meat 
underneath the surface is usually found to be 
perfectly sound and wholesome. 

(e) Miscellaneous items .—It is important 
that the canned, nonsterile meat items. Whole 
Ham and Sliced Dried Beef, be stowed in refrig¬ 
eration space, preferably in the chill space and 
never in temperatures above 50° F. 


133 * 



CHAPTER 7 


QUESTIONS AND ANSWERS 
ABOUT MEAT 


The latest and most authentic information 
about the Navy’s new and improved methods of 
handling and utilizing meat will be found in 
this chapter in a condensed and easily under¬ 
stood form. The answers to the questions have 
been checked for accuracy by authorities in the 
fields of home economics and nutrition, refrig¬ 
eration specialists and meat specialists of the 
packing industry and the National Live Stock 
and Meat Board. 

Covers 15 meat subjects .—To make the mate¬ 
rial readily available for reference purposes and 
for use in conducting classroom examinations, 
the questions and answers have been classified 
under 15 different headings: 

Sections: 

1. Kinds, classes, and grades of meat. 

2. Principles of cutting and boning meat. 

3. Beef: 

(a) General. 

(b) Hindquarter. 

(c) Forequarter. 


4. Lamb. 

5. Pork. 

6. Veal. 

7. Meat cookery. 

8. Deep-fat frying. 

9. Carving and serving meat. 

10. Nutrition. 

11. Meat tools—their care and use. 

12. Care of meat blocks. 

13. Safety practices. 

14. Rules for sanitation. 

15. Meat refrigeration. 

Answers USU meat questions .—These 434 
pertinent questions about meat give a wide 
range of information which should make this 
chapter of interest and value to everyone con¬ 
nected with Navy subsistence, including com¬ 
manding officers, supply officers, commissary 
officers, medical officers, mess officers, commis¬ 
sary stewards, ships’ cooks, and student cooks. 


Section I 

fC/nc/s, Classes, and Grades of Meat 


1. Q. Name the four major kinds of meat and 
the animal which produces each kind. 

A. (1) Beef from cattle. (2) Veal from 
calves. (3) Pork from hogs. (4) Lamb from 
lambs. 

2. Q. What are the two general types of cattle? 

A. (1) Beef type cattle (blocky, thick, and 
meaty). (2) Dairy type cattle (angular, nar¬ 
row, and bony). 

3. Q. Give two reasons why the Navy buys car¬ 
casses from beef type cattle. 

A. (1) They have a high percentage of meat 
to bone. (2) They have a better distribution of 


fat and lean. (3) The cooked meat is usually 
more tender and palatable. 

4. Q. What are the five classes of beef cattle? 

A. (1) Steer. (2) Heifer. (3) Cow. (4) 
Stag. (5) Bull. 

5. Q. Beef for delivery to naval activities as 
carcasses and primal (wholesale) cuts is limited to 
what two classes? 

A. Steer beef and heifer beef. 

6. Q. Navy frozen boneless beef is made from 
what classes of beef carcasses? 

A. Steer and heifer carcasses. 

7. Q. Give three factors which are considered in 
grading beef, lamb, pork, and veal carcasses. 


★ 134 


A. (1) Confo rmation. (2) Finish. 
(3) Quality. 

8. Q. What is meant by the term “conforma¬ 
tion”? 

A. Conformation refers to the general build, 
form, shape, contour, or outline of the carcass, 
side or cut. 

9. Q. What is meant by the term “finish”? 

A. Finish refers to the amount, color, char¬ 
acter, and distribution of fat; in other words, 
to: (1) The thickness, color, even covering, and 
firmness of fat on the outside of the carcass, 
side, or cut. (2) The amount of fat on the in¬ 
terior of the carcass, side, or cut. (3) The in¬ 
termingling of fat with the lean. (4) The 
amount of fat between the larger muscles. 

10. Q. Quality in meat is indicated by what 
factors? 

A. (1) Color of fat and lean. (2) Texture 
of meat. (3) Amount of fat and degree of 
marbling. (4) Color and character of bone. 

11. Q. What is meant by the term “marbling”? 

A. Marbling refers to the intermingling of 

fat with the lean. The surface of the meat (cut 
across the gi'ain) as in the rib, loin, round, or 
chuck, will show the presence or absence of 
marbling. 

12. Q. What does marbling in meat indicate? 

A. The presence of marbling indicates qual¬ 
ity. It is a factor which influences the caloric 
value and the palatability of the meat when 
properly cooked. 

13. Q. Name three factors which are considered 
desirable in the conformation of dressed beef, 
lamb, pork, and veal. 

A. (1) Full ribs and loins. (2) Thick plump 
legs (rounds). (3) Smooth shoulders. 

14. Q. What does the Federal Inspection Stamp 
indicate? 

A. That the product is sound, wholesome, and 
fit for human consumption. 

15. Q. What does the Federal Grade Stamp 
indicate? 

A. The grade (or quality) of the product. 

16. Q. Should the Inspection and grade stamps 
be removed from meat before cooking? 

A. Not necessarily. The stamps are made 
from harmless vegetable dyes and need not be 
removed. 

17. Q. What are the grades of steer and heifer 
carcasses? 


A. Government grades 

(1) Prime or Choice_ AA 

(2) Good_ A 

(3) Commercial_ B 

(4) Utility- C 


18. Q. What is the difference between fresh 
chilled meat and fresh frozen meat? 

A. Fresh chilled meat has never been frozen 
but was chilled thoroughly at temperatures 
slightly above the freezing point. Fresh frozen 
meat has been frozen solid. 

19. Q. In what form is pork procured for the 
Navy? 

A. As primal (wholesale) cuts, such as loins, 
hams, picnics, spareribs, etc. 

20. Q. In what three forms or styles may fresh 
beef be delivered to the Navy? 

A. (1) Carcass beef, fresh chilled or frozen 
(forequarters and hindquarters). (2) Primal 
(wholesale) cuts, fresh chilled or frozen 
(chucks, rounds, etc.). (3) Fresh, frozen, 
boneless (50-pound packages). 

21. Q. Frozen boneless beef is divided into 
what three classifications for Navy use? 

A. (1) Roasting and frying beef. (2) Stew¬ 
ing and boiling beef. (3) Chopped beef. 

22. Q. What are the minimum and maximum 
weights of lamb carcasses which can be accepted 
for Navy use? 

A. Minimum 30 pounds, maximum 60 pounds. 

23. Q. Name four variety (organ) meats. 

A. (1) Liver. (2) Heart. (3) Tongue. 

(4) Kidneys. (5) Sweetbreads. (6) Brains. 
(7) Tripe. 

24. Q. What is cured meat? 

A. Meat which has been processed in pickle, 
or dry salt, or dry cured. 

25. Q. What is smoked meat? 

A. Cured meat which has been given a smoke 
treatment. 

26. Q. Name three cured meats and three 
smoked meats. 

A. Cured meats: Salt pork, corned beef, 
pickled pigs feet, pickled tongue, pickled ham, 
and pickled spareribs. Smoked meats: Smoked 
ham, smoked picnic, smoked shoulder butt, 
smoked jowl, smoked hocks, smoked spareribs, 
bacon, Canadian style bacon, smoked tongue, 
and dried beef. 


135 ^ 








27. Q. (a) When are cured and smoked meats 
particularly important to the Navy? (b) Why? 

A. (a) Afloat and at advance bases, (b) Be¬ 
cause cured and smoked meats are less perish¬ 
able than fresh meats. 

28. Q. Veal for the Navy is divided into what 
two classes? 

A. Class I, light veal, and Class II, heavy veal. 


29. Q. What are the minimum and maximum 
weights of light veal (Class I) carcasses? 

A. Minimum 75 pounds, maximum 120 
pounds. 

30. Q. What are the minimum and maximum 
weights of heavy veal (Class II) carcasses? 

A. Minimum 120 pounds, maximum 250 
pounds. ' 


Section 2 

Principles of Cutting and Boning Meat 


1. Q. What kind of a knife is used in boning 
meat? 

A. Boning knife (straight or curved). 

2. Q. What kind of a knife is used in cutting 
steaks and chops? 

A. Steak knife (scimiter or butcher). 

3. Q. What kind of a knife is used in carving 
cooked meat? 

A. Roast sheer. 

4. Q. Give two reasons for using a hand meat 
hook when boning meat. 

A. (1) Makes boning meat easier and faster. 

(2) Enables boner to do a better job. (3) Helps 
prevent accidents. 

5. Q. What are the advantages of using a saw 
instead of a cleaver in cutting meat? 

A. (1) Bone splinters will be eliminated. 

(2) Chops will be more uniform in thickness. 

(3) Meat will be more attractive in appearance. 

6. Q. Give three reasons why a sharp knife is 
important in cutting meat. 

A. (1) Helps to cut steaks and chops which 
are uniform in thickness and attractive in 
appearance. (2) Reduces waste by eliminat¬ 
ing ragged edges. (3) Makes work easier. 

(4) Saves time. 

7. Q. In cutting meat, what are the disadvan¬ 
tages of short, choppy knife strokes? 

A. (1) They slow down the cutting work. 

(2) They make ragged, unattractive cuts. 

(3) They increase cutting loss. 

8. Q. Why must the knife handle be held firmly? 

A. (1) To help prevent accidents. (2) To 
assure smoother, more accurate cutting. 

9. Q. In cutting carcasses of beef, lamb, and 
veal, why should the thin meat be separated from 
the thick meat? 


A. So that all the meat from the carcasses 
may be cooked and served to the best advantage. 

10. Q. Why should the tender meat cuts be 
separated from the less-tender cuts? 

A. Because the tender cuts should be cooked 
with dry heat (roast, broil, griddle-broil, fry) 
while the less-tender cuts should be cooked with 
moist heat (braise, stew, cook in water). 

11. Q. Give three reasons for following the 
natural dividing seams between muscles when 
boning meat. 

A. (1) It is easier to separate the tender and 
the less-tender muscles (cuts). (2) The vari¬ 
ous cuts can then be cooked by the methods to 
which they are best adapted. (3) There will 
be fewer loose pieces on the large meat cuts. 

(4) The meat is more apt to be cut so that it can 
be carved across the grain. (5) The slices will 
hold together better during carving and serving. 

12. Q. Why should excess fat be trimmed from 
uncooked meat cuts? 

A. (1) So that it may be rendered and used 
for cooking purposes. (2) To improve the ap¬ 
pearance and palatability of the cooked meat 
servings. 

13. Q. How much fat covering should be left on 
a roast? 

A. About one-half inch of fat is sufficient to 
protect the roast during cooking. This amount 
of fat will assure a juicy, well flavored, and 
easily carved roast, providing the meat has been 
cooked properly. 

14. Q. Why should meat for stews and pot pies 
be carefully trimmed of all excess fat? 

A. Too much fat on the meat makes the stew 
or pot pie greasy and unpalatable. 


★136 


15. Q. Why should lean tag ends be trimmed 
from roasts, pot-roasts, and steaks? 

A. When left on the meat cut, the tag ends 
may become unusable as a result of charring 
and burning during cooking. If the tag ends 
are cut off as fresh lean trimmings they may be 
used for stews or ground meat dishes. 

16. Q. How should frozen meat be thawed? 

A. (1) It should be thawed at a temperature 

of 35° to 45° F. (2) If faster thawing is 
necessary the meat may be thawed at room tem¬ 


perature. Keep the meat loosely covered during 
the thawing process. 

17. Q. In boning and cutting meat, why is the 
smaller piece removed from the larger one? 

A. To make the work easier. The large piece 
acts as an anchor for the boning or cutting 
process. 

18. Q. Should all blood clots, bruises, dry sur¬ 
faces, tough membranes, etc., be removed from the 
meat before cooking? 

A. Yes. 


Section 3 

Beef 


(a) General 


1. Q. Which will yield the greatest number of 
pounds of boneless meat, a 150-pound hindquar- 
ter or a 150-pound forequarter? 

A. The 150-pound forequarter will yield from 
5 to 10 pounds more boneless meat than the 150- 
pound hindquarter. The following figures show 
the comparative percentages of boneless meat, 
fat, and bone in forequarters and hindquarters 


of Navy beef. 

Item Forequarters Hindquarters 

Boneless meat_ 70-75% 65-70% 

Trimmable fat_ 2- 8 10-20 

Bone and waste 

trimmings_ 16-22 13-19 


2. Q. How many ribs in a side of beef? 

A. Thirteen. 


3. Q. Are the following bones in the hindquar¬ 
ter or forequarter or in both? 

Hind- Fore- 

A. Name of hone quarter quarter 


Arm bone_ 


X 

Kneecap_ 

X 


Leg (round) bone_ 

X 


Pelvic (rump and hip) 



bone _ - 

X 


Finger bones_ 

X 


Backbone_ 

X 

X 

Bladebone_ 


X 

Sacral vertebrae- 

X 


Chine bone_ 

X 

X 

Lumbar vertebrae- 

X 



Hind- Fore- 

A. Name of hone quarter quarter 

Breastbone_ x 

Hock bones_ x 

Feather or spine bones_ x x 

Shank bone_ x x 


4. Q. Why are some muscles less tender than 
others? 

A. Because they have more connective tissue 
and coarser meat fibers. Muscles of locomo¬ 
tion, which received a lot of exercise in the live 
animal, are usually less tender than the support¬ 
ing muscles, which received little exercise. 

5. Q. Name the tender boneless cuts in a side 
of beef which are most satisfactory for roasts or 
steaks. 

A. (1) Tenderloin. (2) Loin strip. (3) Sir¬ 
loin-rump butt. (4) Knuckle (tip). (5) Inside 
(top) round. (6) Boneless rib. (7) Inside 
chuck. 

6. Q. Name the blocky, less-tender boneless 
cuts in a side of beef, which may be roasted when 
necessary, but which are most satisfactory when 
cooked with moist heat. 

A. (1) Outside (bottom) round. (2) Shoul¬ 
der clod. (3) Chuck tender. (4) Boneless neck. 

7. Q. Name the cuts which are packed for 
roasting and frying in Navy frozen boneless beef. 

A. (1) Scotch roll (part of boneless neck). 

(2) Spencer roll (boneless rib and inside chuck). 

(3) Loin strip. (4) Tenderloin. (5) Knuckle 


10 


665701 '’—41 


137 ^ 



















(tip). (6) Rump butt. (7) Inside (top) 
round. (8) Sirloin butt. (9) Outside (bot¬ 
tom) round—when necessary to get weight 
desired. 

8. Q. How many pounds of boneless meat are 
packed into each box of frozen boneless beef? 

A. Approximately 50 pounds. 

9. Q. How many pounds of boneless beef 
should be issued to equal 100 pounds of carcass 
beef? 

A. 70 pounds. 


10. Q. How should beef bones be used? 

A. Sawed into pieces and used to make stock 
(for soups, gravies, stews, loaves, croquettes, 
etc.). 

11. Q. Name three ways to use surplus raw 
beef fat. 

A. (1) Render and use for cooking purposes. 

(2) Slice and lay on lean roasts for added flavor 
and protection. (3) Mix with lean meat and 
grind for loaves, patties, etc. (4) Grind or chop 
and use for suet pudding. 


(b) Hindquarter 


1. Q. Name the primal (wholesale) cuts in a 
beef hindquarter. 

A. (1) Round. (2) Sirloin (loin end). 

(3) Short loin. (4) Flank Steak. (5) Flank. 

(6) Kidney. 

2. Q. The hindquarter is approximately what 
percent of the side of beef? 

A. 49 percent. 

3. Q. What is the approximate percentage yield 
of boneless meat in a beef hindquarter? 

A. 65 to 70 percent. 

4. Q. How many pounds of boneless meat may 
be expected from a 180-pound beef hindquarter? 

A. 115 to 125 pounds. 

5. Q. Name the bones in the beef hindquarter. 

A. (1) 13th rib. (2) Part of backbone. 
(3) Tail bone. (4) Pelvic (rump and hip) 
bone. (5) Leg (round) bcme. (6) Kneecap. 

(7) Hind shank bone. (8) Hock bones. 

6. Q. Name the tender boneless cuts from the 
beef hindquarter. 

A. (1) Tenderloin. (2) Loin strip. (3) Sir- 
loin-rump butt. (4) Knuckle (tip). (5) Inside 
(top) round. 

7. Q. Name the less-tender boneless cuts from 
the beef hindquarter. 

A. (1) Outside (bottom) round. (2) Heel. 
(3) Flank. (4) Shank meat. (5) Hanging 
tender. (6) Trimmings. 

8. Q. Why is the flank removed before taking 
out the loin fat and kidney knob? 

A. With the flank removed the loin fat and 
kidney knob may easily be taken out in one 
piece. 

9. Q. How is the kidney most easily removed 
from the kidney knob? 


A. Split the kidney knob on the side which 
was next to the tenderloin, scoring the mem¬ 
brane which surrounds the kidney. Break the 
fat and the membrane away from the kidney. 
Lift the kidney and cut the cord on the under 
side. 

10. Q. Name three ways to use the kidneys 
which are obtained from beef hindquarters. 

A. (1) Stews. (2) Meat pies. (3) Ground 
meat dishes. (4) Gravies. (5) Dressings and 
stuffings. 

11. Q. What are the steps in trimming the flank? 

A. (1) Cut a thin strip from the navel side 
of the flank. (2) Pull the membrane from the 
inside of the flank. (3) Remove the rib bone 
(if this was not done at time flank was sepa¬ 
rated from hindquarter). (4) Pull the flank 
steak with meat attached as far as it will pull 
easily. (5) Cut across the flank to separate the 
meat from the fat. 

12. Q. What bone is in the flank? 

A. Part of the 13th rib. 

13. Q. What are the steps in removing the sir¬ 
loin-rump butt? 

A. (1) Loosen meat from around end of hip 
bone. (2) Cut meat free from aitch (rump) 
bone. (3) Remove pelvic (rump and hip) bone. 

(4) Cut through meat to leg bone. (5) Cut 
around end of leg bone to finish separating sir- 
loin-rump butt from round. 

14. Q. What bones are in the Navy style beef 
round? 

A. (1) Leg (round) bone. (2) Kneecap. 
(3) Hind shank bone. (4) Hock bones. 

15. Q. Which is more tender, the inside (top) 
round or the outside (bottom) round? 

A. Inside (top) round. 


★ 138 


16. Q. When seamed out Navy style, which is 
heavier, the inside (top) round or the outside (bot¬ 
tom) round? 

A, The inside (top) round. 

17. Q. When starting to bone a beef shank on 
the block which side should be up? 

A. The bone side, or the inside where the 
edge of the shank bone is visible. 

18. Q. What is the first step in removing the 
short loin? 

A. Loosen butt end of tenderloin. 


19. Q. What are the names of the boneless cuts 
from the short loin? 

A. Beef tenderloin and loin strip. 

20. Q. What bones are removed in making the 
sirloin-rump butt? 

A. (1) Pelvic (rump and hip) bone. (2) 
Part of the backbone. 

21. Q. What bones are removed in making the 
loin strip? 

A. (1) Part of the 13th rib. (2) Part of the 
backbone. 


(c) Forequarter 


1. Q. Name the primal (wholesale) cuts in a 
beef forequarter. 

A. (1) Regular chuck. (2) Rib. (3) Short 
Plate. (4) Brisket. (5) Fore shank. 

2. Q. The forequarter is approximately what 
percent of the side of beef? 

A. 51 percent. 

3. Q. What is the approximate percentage yield 
of boneless meat in a beef forequarter? 

A. 70 to 75 percent. • 

4. Q. How many pounds of boneless meat may 
be expected from a 200-pound beef forequarter? 

A. 140 to 150 pounds. 

5. Q. Name the bones in the beef forequarter. 

A. (1) 12 ribs (1st to 12th, inclusive). 

(2) Part of backbone. (3) Neck bone. 
(4) Breastbone. (5) Rib cartilages. (6) Blade- 
bone. (7) Bladebone cartilage. (8) Arm bone. 
(9) Foreshank bones. 

6. Q. Name the tender boneless cuts from the 
beef forequarter. 

A. (1) Boneless rib. (2) Inside chuck. 

7. Q. Name the less tender boneless cuts from 
the beef forequarter. 

A. (1) Shoulder clod. (2) Boneless neck. 

(3) Chuck tender. (4) Boneless plate. (5) Bone¬ 
less brisket. (6) Skirt. (7) Rib fingers. 
(8) Shank meat. (9) Forearm meat. (10) 
Trimmings. 

8. Q. Name the first bone to be removed when 
boning a forequarter. 

A. The atlas (first neck vertebrae). 

9. Q. What is the backstrap in the beef fore¬ 
quarter? 

A. The backstrap is a long piece of yellow 
elastic connective tissue. One end is fan¬ 


shaped and is attached to the neck bone. The 
other end tapers and gradually disappears at a 
point near the 13th rib. 

10. Q. When is the backstrap removed? 

A. After the ends of the feather bones have 
been removed. 

11. Q. What is the first step in making cuts from 
the outside chuck? 

A. Mark forequarter by inserting boning 
knife between 5th and 6th ribs. 

12. Q. What are the steps in removing the arm- 
shank? 

A. (1) Cut across clod and over socket joint. 
(2) Cut through seam between arm-shank and 
brisket. (3) Cut through socket joint and 
remove arm-shank. 

13. Q. Why is the beef rib cut short and the 
plate wide? 

A. To separate the thin less-tender plate 
meat from the thick tender rib meat. 

14. Q. Why is the boneless meat from the plate, 
brisket, rib, and inside chuck lifted from the rib 
bones, leaving the rib fingers attached to the 
bones? 

A. (1) Lifting the meat from the rib bones, 
without the rib fingers, is easier and faster. 
(2) This method eliminates needless scoring of 
heavy muscles. (3) The rib fingers can be used 
to better advantage when removed separately. 

15. Q. Why should the rib fingers be used as 
lean trimmings instead of being left attached to 
the roast or pot-roast? 

A. (1) Small pieces of meat such as rib 
fingers are more satisfactory when used fresh 
in stews and ground meat dishes. (2) In carv¬ 
ing the cooked meat the rib fingers break loose 
and can be served only as tag ends. 


139 * 




16. Q. The shape of the chuck tender resembles 
what boneless cut from the hindquarter? 

A. The beef tenderloin. 

17. Q. In removing the arm-shank what is the 
advantage of leaving the shank bone attached to 
the arm bone? 

A. (1) The shank bone provides a leverage 
which can be used to advantage in imjointing 


the arm and blade-bone. (2) The meat can be 
removed without taking the time and trouble to 
separate the bones. 

18. Q. What beef forequarter cuts lie on each 
side of the ridge of the bladebone? 

A. (1) shoulder clod. (2) Chuck tender. 

19. Q. Which is more tender, the shoulder clod 
or the inside chuck? 

A. Inside chuck. 


Section 4 

Lamb 


1. Q. Give two reasons why a lamb carcass is 
not split down the center of the backbone when 
being cut Navy style. 

A. (1) The various cuts can be boned out just 
as quickly without taking time to split the 
carcass. (2) More desirable chops can be made 
from the loin and rack when the carcass is not 
split. 

2. Q. What does the break joint in a lamb car¬ 
cass indicate? 

A. The break joint is an indication of youth. 
It means that the carcass is lamb. A mutton 
carcass shows a spool joint. 

3. Q. Describe the lamb break joint. 

A. (1) It is “waffle-like” or “saw-like” in ap¬ 
pearance. (2) The break joint in the lower fore 
shank has eight well defined ridges. The break 
joint in the hind shank has four ridges. 

4. Q. What is the lamb fell? 

A. The thin papery membrane which covers 
the lamb carcass. 

5. Q. Is it necessary to remove the fell from 
lamb cuts which are to be roasted? 

A. No. The fell should be left on for the fol¬ 
lowing reasons: (1) It holds the juices in the 
meat. (2) It helps the roast retain its shape. 
(3) The cooked meat is more attractive. (4) The 
roast cooks in less time. 

6. Q. What is a hind saddle of lamb? 

A. Two unsplit lamb hindquarters. 

7. Q. What is a long saddle of lamb? 

A. A hind saddle of lamb with the rack 
attached to it. 

8. Q. What cuts are found in the long saddle 
of lamb? 

A. (1) Legs. (2) Loin. (3) Rack. 


9. Q. Name two ways of utilizing the long lamb 
saddle. 

A. (1) Roasts, boneless. (2) Chops, bone in. 

10. Q. What is a foresaddle of lamb? 

A. Two unsplit lamb forequarters. 

11. Q. What is a lamb triangle? 

A. A foresaddle of lamb with rack removed. 

12. Q. What cuts are found in the lamb tri¬ 
angle? 

A. (1) Shoulders. (2) Breasts. (3) Shanks. 
(4) Neck. 

13. Q. Name two ways of utilizing the lamb tri¬ 
angle. 

A. (1) Ground lamb for loaf, patties, chili, 
etc. (2) Boneless lamb for braising, stewing, 
meat pie, chop suey, etc. (3) The shoulders 
may be roasted or used for chops. 

14. Q. Name the bones in a lamb leg. 

A. (1) Pelvic (aitch and hip) bone. (2) Tail 
bone and part of backbone. (3) Leg bone. 
(4) Kneecap. (5) Hind shank bone. (6) Lower 
hind shank bones. 

15. Q. A Navy style lamb leg (long cut) is com¬ 
parable to what cuts of beef? 

A. (1) Round (including rump and shank). 
(2) Sirloin (loin end). 

16. Q. In cutting the lamb carcass (Navy style) 
is the 13th rib left on the loin? 

A. No. The 13th rib is left on the rack. 

17. Q. Name the bones in a lamb loin when cut 
Navy style. 

A. Part of backbone. 

18. Q. Name the bones In a lamb rack when cut 
Navy style. 

A. (1) Bladebone cartilages. (2) Parts of 
rib bones (6th to 13, inclusive). (3) Part of 
unsplit backbone. 


★ 140 


19. Q. When making a boneless roll, why are 
the two pieces of boneless meat from the lamb 
rack reversed end for end? 

A. To make a more uniform roll by placing 
the thick part (shoulder end) of one piece over 
the thin part (loin end) of the other. 

20. Q. Name the bones in a square cut lamb 
shoulder. 

A. (1) Bladebone. (2) Part of arm bone. 

(3) Parts of rib bones (1st to 5th, inclusive). 

(4) Part of backbone. (5) Part of neck bone. 

21. Q. What are the two principal differences 
in boning a lamb shoulder and a beef chuck? 

A. (1) In lamb the bones are lifted from the 
meat. In beef the meat is lifted from the bones. 
^2) In lamb the boneless meat is left in one piece 
(unless cut up for stew). In beef the muscles 
are seamed out to be cooked in several pieces. 

22. Q. Name the bones in a lamb neck. 

A. Part of neck bone. 

23. Q. Name the bones in a lamb breast. 

A. (1) Parts of rib bones. (2) Rib carti¬ 
lages. (3) Breastbone. 

24. Q. Name the bones in a lamb shank. 

A. (1) Lower foreshank bones. (2) Fore¬ 
shank bones (includes elbow bone). (3) Part 
of arm bone. 


25. Q. When 60 pounds of carcass lamb have 
been issued for 100 men, and roast lamb is on the 
menu, how should the carcass be cut? 

A. Make boneless rolls from the legs, loin, 
rack, and shoulders. Bone and grind the meat 
from the neck, shanks, and breasts. Use the 
ground lamb for loaves and roast (bake) the 
loaves along with the boneless rolls. 

26. Q. What cuts of lamb may be made into 
lamb chops? 

A. (1) Legs. (2) Loin. (3) Rack. 
(4) Shoulders. 

27. Q. Approximately what percent of the lamb 
carcass can be cut into trimmed chops (bone-in)? 

A. About 50 to 60 percent. 

28. Q. When lamb chops are on the menu and 
carcass lamb is issued, how can the breasts, 
shanks, and neck be served with the chops? 

A. Remove the bones, grind the meat, and 
shape the ground meat into patties. Cook and 
serve the patties with the chops. 

29. Q. When lamb is being cut for stew why 
should most of the fat be trimmed off? 

A. Too much fat makes the stew less desir¬ 
able in appearance and palatability. 


Section 5 

Pork 


1. Q. Which does the Navy buy, carcass pork 
or primal (wholesale) cuts? 

A. Wholesale cuts. 

2. Q. Name the primal (wholesale) cuts of fresh 
pork. 

A. (1) Ham (leg). (2) Loin. (3) Side 
(belly). (4) Spare ribs. (5) Shoulder (Boston 
butt and picnic). (6) Neck bones. (7) Jowl. 
(8) Feet. (9) Fat back. 

3. Q. What percentage of the pork carcass Is 
generally sold as fresh pork? 

A. About 30 percent, although this figure 
varies according to the demand for fresh pork 
and for cured and smoked pork. 

4. Q. What are the most common types of 
hams? 

A. (1) Fresh Hams: a. Regular; b. Skinned; 
c. Boneless. (2) Cured and Smoked Hams: 


a. Commercial, regular; b. Commercial, skinned; 
c. Commercial, boneless; d. Overseas, regular: 
e. Overseas, skinned. 

5. Q. What are the steps in cutting a large fresh 
ham into three boneless roasts? 

A. (1) Remove the aitch bone. (2) Takeoff 
the skin. (3) Remove the shank bones at the 
stifle joint. Leave all of the shank meat attached 
to the cushion section of the ham. (4) Remove 
the knuckle meat (roast number one). (5) Re¬ 

move the inside muscle and wrap it with a thin 
layer of fat from the outside of the ham (roast 
number two). (6) Remove the leg bone and 
kneecap. (7) Tie the shank meat into place on 
the outside muscle (roast number three). 

6. Q. What percent of a regular fresh ham is 
used for boneless roasts? 

A. 70 to 80 percent. 





7. Q. Name the bones in a ham (leg). 

A. (1) Aitch bone. (2) Leg bone. (3) Knee¬ 
cap. (4) Hind shank bones. 

8. Q. How may a small or medium size un¬ 
cooked fresh or smoked ham be cut into slices with¬ 
out using a saw? 

A. Remove the shank and the outside skin. 
Take out the aitch and leg bones, then split the 
boneless ham into two pieces (knuckle and 
cushion). Cut the boneless pieces into slices. 

9. Q. How may a large uncooked fresh or 
smoked ham be cut into slices without using a saw? 

A. Remove the shank and the outside skin 
and bones. Split the boneless ham into three 
pieces (knuckle, inside, and outside). Cut the 
boneless pieces into slices. 

10. Q. How can the excess fat and skin from 
smoked ham be used? 

A. (1) The fat may be rendered and used as 
a cooking fat. (2) The skin and fat may be used 
to grease baking pans and griddles. (3) The 
skin may be used for seasoning. 

11. Q. Why should the shank be removed from 
the smoked ham before cooking? 

A. (1) Because the shank meat cannot be 
carved into attractive servings. (2) Because 
the uncooked shank makes an excellent season¬ 
ing piece. 

12. Q. What cutting should be done on a 
smoked (commercial) ham to get it ready for bak¬ 
ing? 

A. (1) Remove the aitch bone. (2) Remove 
the shank leaving all of cushion meat on ham. 
(3) Remove the skin and excess fat. (4) Re¬ 
move the leg bone. 

13. Q. How does an overseas ham differ from a 
commercial ham? 

A. (1) It is given a longer cure. (2) It has 
a higher salt concentration. (3) It receives a 
heavier smoke. (4) It may be shankless. 

14. Q. What are the most common wholesale 
cuts from the pork loin? 

A. (1) Regular loin. (2) Bladeless loin. 
(3) Semiboneless loin. (4) Boneless loin. 
(5) Tenderloin. (6) Backbones. (7) Canadian 
style bacon. (8) Back (loin) ribs. 

15. Q. What bones are in a regular pork loin? 

A. (1) Part of bladebone. (2) Bladebone 

cartilage. (3) Parts of rib bones. (4) Back¬ 
bone. (5) Hipbone. 


16. Q. What are the objections to the use of a 
cleaver in cutting pork chops? 

A. (1.) The chops are likely to be full of bone 
splinters. (2) They will not be uniform in 
thickness. 

17. Q. How can pork chops be cut without 
using a cleaver? 

A. (1) Use a saw instead of a cleaver. 

(2) Remove the bones and cut the loin strip into 
boneless chops. 

18. Q. What are the steps in making a boneless 
pork loin roast? 

A. (1) Strip out the tenderloin. (2) Liftoff 
the bladebone and cartilage. (3) Loosen the 
feather bones along the full length of the loin. 
(4) Cut through the slip joint and remove the 
hip bone. (5) Remove the loin strip from the 
ribs and backbone. (6) Cut the loin strip into 
two pieces of equal length. (7) Lay the two 
pieces together, fat sides out and the thick ends 
reversed. Tie the two pieces together. 

19. Q. How many pounds of semiboneless pork 
loins should be issued to equal 100 pounds of reg¬ 
ular pork loins? 

A. 90 pounds. 

20. Q. What common wholesale cuts (fresh and 
cured and smoked) are made from the pork 
shoulder? 

A. Fresh Cuts: (1) Skinned shoulder; (2) 
Fresh picnic; (3) Boston butt; (4) Fresh hock. 
Cured and Smoked Cuts; (1) Smoked shoulder 
butt; (2) Smoked picnic; (3) Smoked hock. 

21. Q. What percent of the skinned pork shoul¬ 
der is used for boneless roasts? 

A. 75 to 85 percent. 

22. Q. Name the bones in a fresh picnic. 

A. (1) Part of the bladebone. (2) Arm bone. 

(3) Foreshank bones. 

23. Q. What is a fresh picnic? 

A. It is the shank (lower) half of the pork 
shoulder. It includes the shank and the arm 
sections. 

24. Q. What is the Boston butt and what bone 
is in it? 

A. It is the blade (top) half of the pork 
shoulder. It contains a portion of the blade¬ 
bone. 

25. Q. Name two pork cuts which are used for 
dry salt pork. 

A. (1) Side (belly). (2)Fatback. 


★ 142 


26. Q. Give three reasons why pork is valuable 
in the Navy mess. 

A. (1) It has a high fat content which makes 
it an excellent energy food. (2) It is an out¬ 
standing source of thiamine (vitamin BJ. 
(3) It is a universally liked meat. (4) It adds 


variety to the menu. (5) Pork fat contributes 
essential unsaturated fatty acids to the diet. 

27. Q. Is it true that pork is “hard to digest”? 

A. No. Pork has a higher fat content than 
the other meats, which causes it to digest a little 
more slowly. In common with other meats pork 
is 97 percent digestible. 


Veal 


1. Q. Does veal have the same bone structure 
as beef? Why? 

A. Yes. Veal is immature beef. 

2. Q. How many ribs in a side of veal? 

A. Thirteen. 

3. Q. Why is veal more perishable than beef? 

A. The covering of fat on veal is too thin to 
protect it for any extended period at tempera¬ 
tures above freezing. 

4. Q. Does veal have as much fat as beef? 

A. No. Even veal of top quality has a very 
light fat covering and shows no marbling. 

5. Q. In percent, how much boneless meat may 
be expected from a veal carcass? 

A. 65 to 70 percent. 

6- Q. Is the lean of veal the same color as the 
lean of beef? 

A. No. The lean of veal is a faint red or pink 
color. The lean of beef is a deeper, brighter 
red. 

7. Q. Why is it especially necessary to have a 
sharp knife when cutting veal? 

A. Veal lacks firmness. A sharp knife is 
necessary to avoid making jagged uneven cuts. 

8. Q. Are all cuts of veal desirable for roasting? 

A. No. The neck, shank, breast, and flank 
are more desirable when boned out and used in 
a stew, veal pie, or as ground veal. 

9. Q. Is the same style of cutting used in boning 
heavy veal and light veal? 

A. No. 

10. O. How should extremely heavy veal be 
boned? 

A. Similar to beef. The various muscles or 
cuts will be nearly the same size as those from 
light beef. 


11. Q. How should extremely light veal be 
boned? 

A. Similar to lamb, with modifications to take 
care of sides rather than unsplit carcasses. 

12. Q. What is a hind saddle of veal? 

A. Two unsplit veal hindquarters. 

13. Q. In cutting the veal hindquarter for bone¬ 
less roasts or boneless cutlets, how is the leg sep¬ 
arated from the loin and rump? 

A. Cut through meat close to rump bone. 
Continue in straight line through knuckle meat 
of leg. Unjoint leg bone at socket joint. Cut 
around end of leg bone to separate leg from loin. 

14. Q. What boneless roasts are made from the 
heavy leg of veal? 

A. (1) Knuckle (tip). (2) Inside (top) 
leg. (3) Outside (bottom) leg. 

15. Q. Should one roast or two roasts be made 
from the light leg of veal? 

A. The average light leg should be made into 
two boneless roasts. The very small leg can be 
made into one boneless roast. 

16. Q. What boneless veal cuts are made from 
the full loin and rump? 

A. (1) Tenderloin. (2) Sirloin-rump. (3) 
Loin strip. 

17. Q. Why should the loin strip and tenderloin 
be combined to make one boneless roast? 

A. Because in veal of average weight neither 
section is large enough to make a desirable roast 
by itself. 

18. Q. What is a foresaddle of veal? 

A. Two unsplit veal forequarters. 

19. Q. What boneless roasts are made from a 
veal forequarter? 

A, (1) Outside shoulder. (2) Boneless rib. 
(3) Boneless inside shoulder and neck. 


143 * 



20. Q. What are the steps in boning the outside 
shoulder of veal? 

A. (1) Remove and bone the foreshank. 

(2) Loosen thin meat to expose arm and blade 
bones and cut with point of knife along both 
sides of these bones. (3) Take out arm bone 
after cutting through ball and socket joint. 
(4) Remove blade-bone. 

21. Q. Give two reasons why the back strap 
should be removed from the veal forequarter. 

A. (1) It is tough and cooking will not make 
it tender. (2) It interferes with cutting uni¬ 
form slices from the boneless rib and shoulder. 

(3) It interferes with carving the cooked veal 
roasts. 


22. Q. What cuts of veal are most desirable for 
chops and cutlets? 

A. (1) Leg, (2) Loin. (3) Rib. (4) 
Shoulder. 

23. Q. When veal cutlets are on the menu and 
carcass veal is issued, how may the flanks, breasts, 
shanks, and neck be used? 

A. Remove the bones, grind the meat and 
shape the ground veal into patties. Cook and 
serve the patties with the cutlets. 

24. Q. How may cutlets be made from the thin 
end of a boneless cut of veal? 

A. (1) By cutting “butterfly” or double 
slices. (2) By “Frenching” or flattening the 
end cuts with a cleaver. 


Section 7 

Meat Cookery 


1. Q. Give two reasons for cooking meat. 

A. (1) To make it more palatable. (2) To 
develop its flavor. (3) To make it more ten¬ 
der. (4) To improve its appearance. 

2. Q. Name the two general principles of meat 
cookery. 

A. (1) Dry heat. (2) Moist heat. 

3. Q. Name three methods of cooking meat by 
dry heat. 

A. (1) Roasting. (2) Broiling. (3) Grid¬ 
dle-broiling. (4) Frying (includes griddle-fry¬ 
ing and deep-fat frying). 

4. Q. What are the two methods of cooking 
meat by moist heat? 

A. (1) Braising. (2) Simmering or cook¬ 
ing in water (includes stewing). 

5. Q. Define roasting. 

A. Cooking in an oven, in an open pan, with¬ 
out added liquid. 

6. Q. Define broiling. 

A. Cooking by direct heat, over coals, or un¬ 
der a gas flame or electric unit. 

7. Q. Define griddle-broiling. 

A. Cooking on a griddle. The fat should be 
scraped away as it accumulates. 

8. Q. Define frying. 

A. Cooking in fat. 

9. Q. Define griddle-frying. 

A. Cooking on a griddle in a small amount of 
fat. 


10. Q. Define deep-fat frying, 

A. Cooking in enough fat to submerge the 
food, 

11. Q. Define braising. 

A. Browning meat in a small amount of fat, 
then cooking slowly in a covered utensil in its 
own juices or in a small amount of added liquid 
(meat stock, water, or milk). 

12. Q. What is a fricassee? 

A. Meat cut into small pieces and braised. 

13. Q. Define simmering (cooking in water). 

A. Covering meat with water and cooking it 

at a simmering temperature in a covered con¬ 
tainer. At this temperature bubbles form 
slowly and break below the surface. 

14. Q, Define stewing. 

A, Covering small pieces of meat with water 
and cooking them at a simmering temperature 
in a covered container (same as cooking in wa¬ 
ter except meat is cut into small pieces). 

15. Q. Define marinate. 

A. To allow meat to stand in a marinade 
(acid liquid, with oil or seasoning or both) be¬ 
fore cooking. 

16. Q. What is bouillon? 

A. A liquid prepared by simmering beef (or 
other meat), which is seasoned and freed from 
fat and other solid particles. 


★ 144 


17. Q. Define steaming. 

A. Cooking in steam with or without pres¬ 
sure. 

18. Q. Name two steps in roasting meat which 
indicate the dry heat principle of meat cookery, 

A. (1) Do not add water. (2) Do not cover. 

19. Q. Why is a roast placed In the pan fat side 
up? 

A. (1) To prevent evaporation by protecting 
the outside of the roast during cooking. (2) 
So the melting fat can baste the roast during 
cooking. 

20. Q. When a roast is salted before cooking, 
how far does the salt penetrate into the meat? 

A. About one-half inch. 

21. Q. Does salting a roast before cooking draw 
out some of the meat juices. 

A. Yes, but the amount is small, and goes 
into the drippings to make gravy. 

22. Q. Name three factors which influence the 
time required to cook a roast. 

A. (1) Oven temperature. (2) Weight of 
the roast. (3) Shape of the roast. (4) Desired 
degree of doneness. (5) Whether meat is fresh 
chilled or frozen. (6) Proportion of fat, lean, 
and bone. 

23. Q. Give four advantages of roasting meat 
at a low oven temperature. 

A. (1) More tender roast. (2) More serv¬ 
ings. (3) Uniformly cooked portions. (4) 
Juicier and better flavored roast. (5) Meat 
drippings which are not burned. (6) Less dry¬ 
ing and overcooking of exterior surface. (7) 
Less shrinkage. (8) Less fuel consumed. (9) 
Less work in keeping oven and pans clean. 
(10) A cooler galley in which to work. 

24. Q. Do beef roasts cooked at a low tempera¬ 
ture require a longer cooking time than similar 
roasts cooked at a high temperature? 

A, Yes. For example, two 6-pound beef 
roasts were cooked to “medium done.” One was 
cooked at 325° F. and the other at 500° F. The 
roast in the 325° F. oven required about one 
hour longer to reach the “medium done” stage. 

25. Q. In percent how many more servings can 
be expected from roasts cooked at 325° F. than 
from an equal weight of meat cooked at 500° F.? 

A. 15 to 20 percent. Low temperatures save 
meat. 

26. Q. Why should all the roasts for one meal 
be about the same size? 


A. So they will cook in about the same length 
of time. If the roasts are not uniform in size, 
the larger ones should be put in to cook first. 

27. Q. Do roasts started in a cold oven require 
a longer cooking time than roasts started in a pre¬ 
heated oven? 

A. Yes. About two minutes per pound. 

28. Q. Approximately how many minutes per 
lb. are required to cook a 6-lb. boneless roast until 
it is “medium” done at an oven temperature of 
325° F.? 

A, 30 to 35 minutes per pound. 

29. Q. Is it necessary to thaw frozen boneless 
beef roasts before cooking? 

A. No. However, the meat should be cooked 
at a constant low oven temperature (not over 
325° F.). Whether meat is put in to cook while 
frozen or when thawed makes little difference 
in the shrinkage (final weight of the cooked 
meat), or in its tenderness, juiciness, or pala- 
tability. 

30. Q. How much additional time should be 
allowed for roasting frozen beef as compared to 
thawed beef? 

A. Two hours or more, if cooked at a low oven 
temperature (325° F.). The cooking time will 
vary, depending upon the size of the roasts and 
the amount of frozen meat in the oven. 

31. Q. Should beef be served rare, medium, or 
well done? 

A, Beef may be served rare, medium, or well 
done, depending upon the preference of the in¬ 
dividual. When cooked rare or medium it will 
provide more, or larger, servings than when 
cooked well done. 

32. Q. When is a pork roast said to be well 
done? 

A. When it has an even gray color without 
any tinge of pink. 

33. Q. What are two reasons for cooking fresh 
pork well done? 

A. (1) To develop fully the richness of its 
flavor. (2) To safeguard against the possibility 
of trichinosis. 

34. Q. As a general rule, are higher tempera¬ 
tures needed for roasting meat than for baking 
pies, cakes, or biscuits? 

A. No. The oven temperature for roasting 
meat should be about 325° F. For most kinds 
of baking the oven temperatures range from 
350° to 450° F. 


145 * 



35. Q. Why may a meat loaf made from less- 
tender meat cuts be cooked satisfactorily by roast¬ 
ing (baking)? 

A. The less-tender meat was made tender by 
grinding, consequently, it may be cooked by dry 
heat (roasting). 

36. Q. Why is fresh pork often combined with 
other meats in making meat loaves? 

A. (1) The fat in the pork makes the loaf 
juicier and better flavored. (2) The pork helps 
to hold the ground meat together. 

37. Q. What is the most important thing to con¬ 
sider about steaks which are to be cooked by 
griddle-broiling? 

A. The steaks must be tender. 

38. Q. Why are lamb shoulder chops suitable 
for griddle-broiling? 

A. (1) They are sufficiently tender for this 
method of cooking. (2) They make a desirable 
product when cooked this way. 

39. Q. How may steaks from the outside (bot¬ 
tom) round be made tender enough for griddle- 
broiling? 

A. They may be made tender through the use 
of a cubing machine, delicator, or other tender¬ 
izing device. 

40. Q. How does griddle-frying differ from 
griddle-broiling? 

A. (1) In griddle-broiling the meat is placed 
on an ungreased griddle, while in griddle-frying 
a small amount of fat is put on the griddle. (2) 
In griddle-broiling the fat which cooks out of 
the meat is scraped away as it accumulates. In 
griddle-frying the meat actually cooks in a small 
amount of fat. 

41. Q. Should veal cutlets for breading be cut 
thick, medium, or thin? 

A. Thin. 

42. Q. What are the steps in griddle-frying 
breaded veal cutlets? 

A. (1) Dredge cutlets in flour which has 
been seasoned with salt and pepper. (2) Dip 
in egg batter. (3) Roll in bread or cracker 
crumbs (shake off loose crumbs). (4) Brown 

quickly on both sides in small amount of fat. 
(5) Turn occasionally. (6) Cook at nioderate 
temperature until done. 

43. Q. What is the main disadvantage of cook¬ 
ing pork chops by griddle-broiling, griddle-frying, 
and deep-fat frying? 

A. By the time the chops are well done they 
are hard and dry and have lost their flavor. 


44. Q. Why is braising considered the best 
method of cooking pork chops? 

A. (1) Braising develops the full rich flavor 
of pork. (2) The chops can be cooked long 
enough to become well done without becoming 
dry and hard. 

45. Q. Give two reasons why “braising” is a 
moist heat method of meat cookery. 

A. (1) A small amount of liquid may be used. 
(2) The cooking utensil is covered. 

46. Q. Can less-tender meat cuts be made ten¬ 
der when cooked with moist heat? 

A. Yes. Moist heat cookery softens the con¬ 
nective tissue and makes the meat tender. 

47. Q. Can the braising of meat be done as 
satisfactorily in the oven as on the top of the range? 

A. Yes. 

48. Q. Why is braising a desirable method of 
cooking a beef brisket? 

A. The beef brisket is a less-tender cut and 
moist heat cookery (braising) will make it ten¬ 
der. 

49. Q. Why are less-tender steaks made tender 
by braising? 

A. Because braising is a method of cooking 
by moist heat, which softens connective tissue 
and makes meat tender. 

50. Q. What is the main difference between 
cutting meat for a stew and cutting meat for sim¬ 
mering (cooking in water)? 

A. The size of the pieces of meat. For a 
stew the meat is cut into small pieces. For 
simmering (cooking in water) the meat is left 
in large pieces. 

51. Q. What are the two general types of 
stews? 

A. (1) Brown stew. (2) Light stew. 

52. Q. What is the essential difference between 
the methods of preparing a brown stew and a 
light stew? 

A. Browning, or not browning, the meat be¬ 
fore stewing. In making a brown stew the meat 
is browned before adding the liquid, whereas 
the meat is not browned in making a light stew. 

53. Q. Name several ways of adding variety to 
stews. 

A. (1) The meat may or may not be 
browned. (2) Vary the seasonings. (3) Use 
different combinations of vegetables. (4) Try 
different accompaniments, such as rice, dump¬ 
lings, noodles, etc. (5) Serve as a meat pie 
with different kinds of crusts. 


★ 146 


54. Q. Should “stewing and boiling" beef be 
cooked in boiling water? 

A. No. The water should simmer, not boil. 

55. Q. Why is it important to maintain a sim¬ 
mering temperature when cooking meat in water? 

A. (1) The meat will lose less flavor. (2) 
There will be less shrinkage. (3) The meat 
will be tender but not stringy. (4) The muscle 
fibers will not be toughened. (5) The cooked 
meat will hold together better during carving. 

56. Q. Name two ways to make less-tender cuts 
tender. 

A. (1) Moist heat cookery. (2) Grinding or 
chopping. (3) Cubing, delicating, or tenderiz¬ 
ing with a mechanical device. 

57. Q. Why is it unnecessary to soak or pre¬ 
cook in water a smoked (commercial) ham before 
baking? 

A. This type of ham has a mild cure (low salt 
content), therefore, it does not require soaking 
or parboiling to remove excess salt. 

58. Q. Why should the shank be removed be¬ 
fore the smoked ham is cooked? 

A. (1) The shank is very desirable for sea¬ 
soning. (2) A shankless ham requires less 
cooking space. (3) The shank cannot be carved 
into attractive cross-grain servings; for that 
reason it is not satisfactory for serving with 
the rest of the ham. 

59. Q. Why is it impractical to attempt to cook 
a smoked (overseas) ham in one piece? 

A. Because not enough salt can be removed. 
Smoked (overseas) ham, especially one which 
has been out of cure for several weeks, has a 
very heavy salt concentration. When it is 
cooked whole (in one piece) sufficient salt can¬ 
not be removed, even by simmering for a long 
period of time, to make a palatable cooked ham 
dish. 

60. Q. What are two satisfactory methods of 
cutting and cooking a smoked (overseas) ham? 


A. (1) Remove the outside skin and cut the 
ham into y 2 -inch (not over 1-inch) slices. 
Simmer the slices for a short time using two 
changes of cold water. The slices may then be 
cooked with scalloped potatoes, smothered in 
milk, or baked in various ways. (2) Split the 
ham into three sections—knuckle, inside and 
outside, or cut ham into 2-inch slices. Simmer 
the pieces of ham from 3 to 5 hours. Change 
the water two or three times. Remove the skin 
and bones before carving. 

61. Q. What is meant by larding a piece of 
meat? 

A. Inserting strips of fat through the meat 
with a larding needle. 

62. Q. Why should overcooking of meat be 
avoided? 

A. Overcooking: (1) Wastes meat; (2) 

Wastes juices and flavor; (3) Wastes food 
value; and (4) Wastes fuel and time. 

63. Q. Name five foods which can be used to 


extend meat dishes. 

A. Food 

Bread, crackers 


Typical Dishes 
Meat loaves, pat¬ 
ties, breaded 
meats. 


Dumplings, dough 

crusts.Stews, pot pies. 

Dressings, stuffings . Roasts, meat birds. 

Macaroni, noodles . . Stews. 

Spaghetti.Meat balls, meat 

sauces. 

Rice, barley.Stews, meat balls, 

stuffed peppers. 

Vegetables, ground 

vegetables.Stews, meat loaves. 

64. Q. How long should bones for stock be 
simmered? 

A. A minimum of six hours; and twice that 
time is preferred by experienced chefs and 
cooks. 


147 ^ 







Section 8 


Deep-Fat Frying 


1. Q. Define deep-fat frying. 

A. Cooking in enough fat to submerge the 
food. 

2. Q. What foods are best adapted to frying in 
deep fat? 

A. (1) Croquettes. (2) Fritters. (3) Veg¬ 
etables (batter covered or breaded). (4) Sea 
foods (breaded, excepting large whole fish). 
(5) Chops and cutlets (thin, breaded). (6) 
Chickens (small, disjointed fryers or precooked 
steamed fowl. Never deep-fat fry large pieces 
unless precooked). (7) Doughnuts. (8) 
French fried potatoes. (9) French toast. 

3. Q. In the absence of a thermometer how may 
the temperature of the fat be determined? 

A. Bread test. A 1-inch cube of fresh bread 
will brown in the hot fat as follows: 350° F.— 
over 1 minute; 360° F.—1 minute; 370° F.— 
40 seconds. 

4. Q. Are there any foods which should be 
deep-fat fried at temperatures above 375° F.? 

A. No. For best results 375° F. is a maxi¬ 
mum temperature for deep-fat frying. Many 
foods should be cooked at a lower temperature. 

5. Q. In deep-fat frying, what are two disad¬ 
vantages of letting the fat become too hot? 

A. (1) The outside of the food will be over¬ 
done and scorched before the center is cooked. 
(2) The fat will break down and become useless 
for frying purposes. (3) The fat will smoke 
excessively. 

6. Q. What happens to foods when too low a 
temperature is used in deep-fat frying? 

A. They become grease-soaked and unappe¬ 
tizing. 

7. Q. What happens when too much food is 
introduced in a pan of hot fat at one time? 

A. The temperature of the fat is lowered to a 
point unsatisfactory for deep-fat frying. 

8. Q. What is the disadvantage of using the 
smoking point as a guide in determining the tem¬ 
perature of deep frying fat? 

A. The smoking point is an unreliable guide 
since it does not indicate the actual temperature 
of the fat. 


9. Q. What are the steps in breading foods to 
be fried In deep fat? 

A. (1) Dredge in flour which has been sea¬ 
soned with salt and pepper. (2) Dip in egg 
batter. (3) Roll in dry breading material. (4) 
Shake off loose particles. 

10. Q. Why is it important to strain the fat used 
in deep-fat frying? 

A. (1) To remove all crumbs and other for¬ 
eign particles which shorten the life of the fat. 

(2) To prevent the development of undesirable 
flavors from burnt food particles. (3) So the 
food being cooked will have a rich brown ap¬ 
pearance not marred by burnt particles from 
previously fried foods. 

11. Q. How often should deep frying fat be 
strained? 

A. (1) Always strain fat after each day’s 
frying. (2) Always strain fat after cooking 
heavily breaded foods such as fish, oysters, 
onions, cutlets, etc. 

12. Q. Can fat be used for other foods after it 
has once been used for cooking fish or onions? 

A. Yes. Strain out the food particles and 
the fat will be satisfactory for the next food. 
(Possible exception is when fat fish has been 
cooked in the fat.) f 

13. Q. How long can deep frying fat be used? 

A. Almost indefinitely when it is handled 

properly and when sufficient food is cooked in 
it to assure a 25-percent fat replacement every 
time it is used. 

14. Q. How is it possible to determine when fat 
is no longer suitable for deep frying? 

A. (1) Flavor of the foods cooked in the fat. >- 
(2) Odor of the fat. 

15. Q. What is the disadvantage of salting food 
in, or over, the deep-fat frying unit? 

A. Salt is not dissolved by the frying fat and 
becomes just another foreign particle to be 
removed. 

16. Q. Why should food, which is to be fried in 
deep fat, have as dry a surface as possible? 

A. (1) To reduce spattering and bubbling. 

(2) To shorten the period required to brown 
and cook the food. 


★ 148 




17. Q. Should croquettes, or any other food, be 
fried a long time in advance of their serving? 

A. No. Fried foods are most palatable when 
served hot immediately after cooking. 

18. Q. Where should fat be stored when not in 
use? 

A. In a covered container in the refrigerator. 

19. Q. Should deep-fat frying equipment which 
comes in contact with the hot fat contain brass or 
copper? 


A. No. Brass and copper shorten the “life” 
of the fat. 

20. Q. Why is it necessary to be sure that all 
soaps and cleaning compounds are removed from 
the frying kettle after cleaning? 

A. (1) The alkali in soap and cleaning com¬ 
pounds combine with fat to form soap. (2) 
Soap causes the fat to foam and might result in 
a serious fire. (3) Soap speeds the break-down 
of frying fat. (4) Soap imparts an undesir¬ 
able flavor to fried foods. 


Section 9 

Carving and Serving Meat 


1. Q. Why should roasts and pot-roasts be 
carved across the grain? 

A. To shorten the muscle fibers, thereby 
making the meat slices more tender. 

2. Q. What is the advantage of carving with a 
thin, sharp knife? 

A. A thin, sharp knife (like the roast sheer) 
slices through the cooked meat more readily 
than a thicker steak or cook’s knife. 

3. Q. Should a roast be carved immediately 
after it is taken from the oven? 

A. (1) If the roast is well done it may be 
carved immediately. (2) A rare or medium 
roast should be allowed to “set” for about 30 
minutes in order to become firm enough to carve 
well. Keep the roast warm during this period. 

4. Q. What is the disadvantage of carving meat 
on a metal surface? 

A. A metal surface quickly turns the cutting 
edge of the knife blade. Carving should be 
done on a wooden surface. 

5. Q. How should the meat be held while 
carving? 

A. Hold the meat firmly with a large fork. 

6. Q. When should the string on boneless roasts 
be removed? 

A. (1) Remove all strings before carving 
when using a slicing machine. (2) Remove 
strings as you come to them when carving by 
hand. 

7. Q. Can more than one roast be placed on the 
slicing machine at one time? 


A. Yes. As many as the carriage will 
accommodate. 

8. Q. How does correct carving influence the 
appearance of the slices? 

A. (1) Provides slices which are uniform in 
thickness. (2) Makes slices which are attrac¬ 
tive in appearance. 

9. Q. What are the advantages of boneless 
roasts for carving? 

A. (1) Carving can be done faster. 

(2) There will be a greater number of servings. 

(3) Servings will be more uniform in size. 

(4) Slices will be more attractive in appear¬ 
ance. (5) Boneless roasts may be sliced on a 
slicing machine. 

10. Q. Why is it important to keep the sliced 
cooked meat hot until served? 

A. Meat is more appetizing when served hot 
than when served luke-warm. 

11. Q. Describe how carved roasts should be 
placed on platters for table service. 

A. When possible the slices should be put 
back together in the shape of the original roast. 
This keeps the slices from drying out. 

12. Q. When should hot meat dishes be placed 
on the mess tables? 

A. Just before the men are seated. 

13. Q. What is an attractive way to serve liver 
and bacon? 

A. Instead of placing all the bacon in a sepa¬ 
rate dish, lay a few strips over the liver or place 
the liver in the center of the platter and make a 
stack of bacon slices on each side. 


149 ^ 



14. Q. Should cooked meat be kept in a steam 
table as long as 3 or 4 hours? 

A. No. Cooked meat should be placed in the 
steam table only a few minutes before serving 
time. 

15. Q. In serving cafeteria style, ho>v should 
food be served to help prevent waste? 

A. (1) Serve moderate size portions (make 
every effort to correlate the size of the servings 


with the amount of each food the men are ac¬ 
tually eating). (2) Serve hot food hot and cold 

food cold. (3) Serve food carefully—a tray 
of well arranged food has appetite appeal. 

(4) When necessary serve vegetables with a 
perforated spoon to drain off the liquid. 

(5) Start serving from the end of the pan. 
Don’t scoop out of the middle, since this exposes 
more surface to dry out. 


Section 10 

Nutrition 


1. Q. What is an adequate diet? 

A. One which supplies enough of all of the 
nutritive elements for: (1) Growth and repair 
of the body. (2) Maintenance of a healthy 
body. (3) Production of heat energy. 

2. Q. What are three functions of food? 

A. (1) Furnish heat and energy. (2)’ Build 
and repair the body. (3) Regulate body 
processes. 

3. Q. What food essentials are necessary in the 
diet? 

A. (1) Protein. (2) Carbohydrates. (3) Fats. 
(4) Minerals (Calcium, phosphorus, iron, trace 
elements). (5) Vitamins (A, B Complex, 
C, D, etc.). 

4. Q. Is it necessary for every meal to include 
all of the food essentials of an adequate diet? 
Why? 

A. No. Because the missing food essentials 
can be included in other meals during the day. 

5. Q. Why is protein necessary in the diet? 

A. (1) To build and repair the proteins of 
muscles, blood, and other tissues. It also fur¬ 
nishes heat and energy, 

6. Q. Which are superior, the proteins of animal 
foods or the proteins of vegetable foods? 

A. The proteins of animal foods. 

7. Q. Name five foods which are high in protein. 

A. (1) Meat. (2) Variety (organ) meats. 

(3) Fowl. (4) Fish. (5) Cheese. (6) Beans 
and peas. (7) Eggs. (8) Nuts. (9) Milk. 
(10) Cereals. 

8. Q. What are calories? 

A. Calories are heat units which are used in 
measuring the heat and energy value of foods. 


9. What are the carbohydrates? 

A. (1) Sugars. (2) Starches. 

10. Q. Why are carbohydrates necessary in the 
diet? 

A. They furnish heat and energj^ 

11. Q. Name five foods which are important 
sources of carbohydrates. 

A. (1) Sugars. (2) Syrups. (3) Molasses. 

(4) Flour and flour products. (5) Breads. 

(6) Crackers. (7) Cereals. (8) Potatoes and 
other starchy vegetables. 

12. Q. Name two common sources of sugar. 

A. (1) Sugars. (2) Syrups. (3) Molasses. 

13. Q. Name three sources of starch. 

A. (1) Flour and flour products. (2) Breads. 
(3) Crackers. (4) Cereals. (5) Potatoes and 
other starchy vegetables. 

14. Q. What do fats contribute to the diet? 

A. (1) All fats are concentrated sources of 

heat and energy. (2) Some fats supply vita¬ 
mins. (3) Some fats furnish essential unsat¬ 
urated fatty acids. 

15. Q. Name five foods which furnish fat for 
body fuel. 

A. (1) Butter. (2) Lard and lard substi¬ 
tutes. (3) Oleomargarine. (4) Meat fats. 

(5) Oil. (6) Cream. (7) Nuts. (8) Cheese. 

16. Q. What minerals are necessary in the diet, 
along with vitamin D, for strong bones and sound 
teeth? 

A. (1) Calcium. (2) Phosphorus. 

17. Q. Name three foods which are good 
sources of calcium. 

A. (1) Milk. (2) Cheese. (3) Vegetables, 
green. (4) Whole grain cereals or breads. 


★ 150 


18. Q. Name five foods which are good sources 
of phosphorus. 

A. (1) Variety (organ) meats. (2) Meat. 

(3) Fowl. (4) Fish. (5) Milk. (6) Cheese. 
(7) Beans and peas. (8) Eggs. 

19. Q. Why do we eat foods which are rich* in 
iron? 

A. Iron, with copper, builds rich, red blood. 

20. Q. What food is the best known source of 
iron? 

A. Liver. 

21. Q. Does beef liver have more iron per serv¬ 
ing than other livers? 

A. No. Pork liver has the most. 

22. Q. Name four other food sources of iron 
besides variety (organ) meats. 

A. (1) Meat. (2) Fowl. (3) Oysters. 

(4) Eggs. (5) Vegetables, green. (6) Dried 
fruits. (7) Whole grain cereals. (8) Whole 
wheat or enriched bread. 

23. Q. Name some of the minerals furnished by 
meat. 

A. (1) Phosphorus. (2) Iron. (3) Copper. 

24. Q. What minerals are most likely to be 
lacking in the diet? 

A. (1) Calcium. (2) Phosphorus. (3) Iron. 

25. Q. Why is it important to eat foods which 
supply vitamins? 

A. Because vitamins promote growth and 
are necessary to keep the body healthy. 

26. Q. Name five of the more commonly known 
vitamins. 

A. (1) Vitamin A. (2) Thiamine (BJ. 
(3) Riboflavin (B 2 ). (4) Niacin (Nicotinic 

acid). (5) Vitamin C. (6) Vitamin D. 
(7) Vitamin E. (8) Vitamin K. 

27. Q. With which of the senses (touch, taste, 
sight, smell, sound) is vitamin A most commonly 
associated? 

A. With sight. Vitamin A is necessary to 
normal functioning of the eyes and the preven¬ 
tion of night blindness. 

28. Q. The following fo^ods are the best sources 
of what vitamin—fish liver oil, liver, kidney, green 
and yellow vegetables, sweetpotatoes, butter, 
cream, eggs, milk, and yellow cornmeal? 

A. Vitamin A. 

29. Q. Name three of the vitamin B factors 
which are referred to as the B complex. 

A. (1) Thiamine (Bi). (2) Riboflavin (B 2 ). 
(3) Niacin (Nicotinic acid). (4) Pyridoxine 
(Be). (5) Pantothenic acid. (6) Choline. 


30. Q. What are two functions of thiamine? 

A. (1) Stimulates the appetite. (2) Helps 
utilize carbohydrates. (3) Promotes growth. 
(4) Prevents beri-beri. (5) Aids in proper 
functioning of heart and nerves. 

31. Q. What are two functions of riboflavin? 

A. (1) Promotes growth. (2) Contributes 

to health of the skin. (3) Aids cell activity. 
(4) Helps the functioning of the eyes. 

32. Q. Why is niacin necessary in the diet? 

A. (1) Essential for health of skin and 

nerves. (2) Aids digestion. (3) Prevents the 
disease, pellagra. 

33. Q. If meat is properly cooked how much of 
the original thiamine content is retained? 

A. 60 to 75 percent. 

34. Q. If meat is properly cooked how much of 
the original riboflavin content is retained? 

A. 85 to 90 percent. 

35. Q. If meat is properly cooked how much of 
the original niacin content is retained? 

A. 90 to 95 percent. 

36. Q. What foods are good sources of thi¬ 
amine? 

A. (1) Pork (lean). (2) Variety (organ) 
meats. (3) Other meat. (4) Potatoes. (5) 
Vegetables (green). (6) Whole wheat or en¬ 
riched bread or cereals. (7) Legumes. 

37. Q. What foods are good sources of ribo¬ 
flavin? 

A. (1) Variety (organ) meats. (2) Meat. 
(3) Milk. (4) Legumes. (5) Vegetables 
(green). (6) Eggs. (7) Whole wheat bread. 

38. Q. Name two foods which supply niacin. 

A. (1) Variety (organ) meats. (2) Meat. 

(3) Legumes. (4) Whole wheat or enriched 
cereals. 

39. Q. Give two functions of vitamin C. 

A. (1) Prevents scurvy. (2) Essential to 
cell activity. (3) Aids blood regeneration. 

(4) Strengthens blood vessels. (5) Needed for 
sound bones and teeth. (6) Helps in formation 
of connective tissue. 

40. Q. What foods should be included in the 
daily diet as sources of vitamin C? 

A. (1) Raw fruits, especially citrus fruits, 
or tomatoes. (2) Vegetables, especially raw 
vegetables. ’ 

41. Q. Is vitamin C easily destroyed? 

A. Yes. It is one of the most easily de¬ 
stroyed vitamins. 


151 * 


42. Q. Give three ways in which the vitamin C 
contents of fruits and vegetables is retained. 

A. (1) Keep under refrigeration. (2) Use 
salads and fruit juices quickly after making. 

(3) Use small amount of water in cooking. 

(4) Cook quickly but avoid violent boiling. 

(5) Do not stir more than necessary while cook¬ 
ing. (6) Do not use soda. (7) Serve as soon 
as possible after cooking. 

43. Q. When not enough vitamin D is supplied 
by sunshine or the food we eat, what deficiencies 
are evident? 

A. (1) Rickets and poor development of 
bones and teeth in children. (2) Dental decay 
and loss of minerals from the bones in adults. 

44. Q. What are some sources of vitamin D? 

A. (1) Fish liver oil. (2) Liver. (3) Butter. 
(4) Eggs. (5) Milk (fortified). 

45. Q. Why is vitamin D called the sunshine 
vitamin? 

A. Because it may be acquired by exposure 
to sunshine. 

46. Q. What essential food elements are fur¬ 
nished by meat and variety (organ) meats? 


A. (1) Protein. (2) Fat. (3) Phosphorus. 
(4) Iron and copper. (5) Vitamin A. (6) Thi¬ 
amine. (7) Riboflavin. (8) Niacin. 

47. Q. Why does the Navy ration include such 
a wide variety of food? 

A. (1) To provide an adequate diet. (2) To 
give variety in good foods. (3) To make meals 
more appetizing. 

48. Q. Is appetite appeal important in plan¬ 
ning meals? 

A. Yes. Nutritionists agi’ee it is good judg¬ 
ment to serve foods that taste good for such 
foods are essential to efficient digestion. 

49. Q. Why should all foods be prepared and 
served in as tempting and appetizing a manner 
as possible? 

A. (1) Builds morale. (2) Men will eat a 
wider variety of foods which means that they 
will be more likely to have an adequate diet. 
(3) Aids digestion. It has been proved that 
foods which look and taste good are more effi¬ 
ciently digested. (4) Reduces waste. There 
will be less food left on the trays. 


Section 11 

Meat Tools—Their Care and Use 


1. Q. Name three kinds of knives and give the 
use of each. 

A. (1) Boning knife—for removing bones. 

(2) Steak knife—for cutting steaks and roasts. 

(3) Roast slicer—for carving cooked meat. 

(4) Cook’s knife (sabatier)—for chopping veg¬ 
etables, slicing fish, etc. 

2. Q. What is a “scimiter” style knife? 

A. A knife with a curved blade. 

3. Q. Why is it advisable to issue meat tools, 
especially knives, for the individual use of each 
man? 

A. (1) So that each man will take pride in 
keeping his knives sharp and in good condition. 
(2) To make each man responsible for the con¬ 
dition of his tools. 

4. Q. Name four ways to keep knives sharp. 

A. (1) Use a smooth or semismooth steel. 
(2) Use each knife for the work it was designed 
to do. (3) Wash knives separately. (4) Keep 
knives in individual holders or tool racks. 


(5) Make each man responsible for his own 
tools. (6) Do not use knives to cut string, wire, 
sacks, etc. 

5. Q. How does “steeling” a knife keep the 
blade sharp? 

A. The steel straightens and smooths the 
cutting edge of the blade. 

6. Q. Why is it necessary to be very careful 
when sharpening a knife on a hand or power 
driven dry stone? 

A. Because so much heat is generated that 
the temper in the cutting edge of the blade may 
be removed. 

7. Q. What kind of a stone is most satisfactory 
for sharpening knives? 

A. Either an oil stone or a water stone. 

8. Q. In sharpening knives, how should the 
coarse and fine sides of the stone be used? 

A. The coarse side is used to put a bevel on 
the blade. The fine side is used to remove the 
“wire” or feather edge and to produce a keen 
cutting edge. 


★ 152 


9. Q. How may a smooth or semismooth steel 
be made from a rough steel? 

A. (1) Use a piece of metalite or emery cloth 
and rub down the steel to the desired degree of 
smoothness. (2) If metalite or emery cloth are 
not available, a sharpening stone, or some other 
abrasive, may be used. 

10. Q. Should boning knives be straight or 
curved? 

A. There is no material difference. Some 
boners prefer straight knives and others prefer 
curved knives. Either knife will do a good job 
if it is sharp. 

11. Q. How should meat cutting, boning, and 
carving knives be washed? 

A. Each knife should be washed singly in 
warm soapy water, then rinsed in hot water 
and wiped dry with a clean cloth. 

12. Q. Why should meat tools with wooden 
handles never be allowed to stand in hot water? 

A. Hot water soaks into the wood causing it 
to expand. In drying, the wood contracts. 
This expansion and contraction loosens the 
rivets in the handle. Eventually the wooden 
handles become loose, causing cracks and ci'ev- 
ices where dirt and grease accumulate. 

13. Q. Does boiling water remove the temper 
of the knife blade? Why? 

A. No. Because knife steel is tempered at 
more than twice the temperature of boiling 
water. 

14. Q. Why should meat knives never be kept 
together loosely in a drawer? 

A. The edges become dulled as a result of 
hitting the blades of other knives. 

15. Q. Why is a knife with a 10-inch blade 
unsatisfactory for boning meat? 

A. The blade is too long. A knife with a 
short narrow blade is more satisfactory for 
boning. 

16. Q. What is a hand meat hook? 

A. A short steel hook with a wooden handle 
used in boning meat. 


17. Q. How is it possible to unjoint bones with¬ 
out breaking or nicking the boning knife? 

A. Use a sharp knife with a narrow blade. 
Do not pry with the blade. As the blade cuts 
the connective tissue, pull the joint open with 
a hand meat hook or pry it open with the free 
hand. 

18. Q. What is meant by the “set” in a saw 
blade? 

A. The “set” refers to the position of the 
teeth in relation to the blade. Alternating teeth 
are bent in opposite directions. 

19. Q. Why is the “set” in a saw blade neces¬ 
sary? 

A. The “set” enables the teeth to cut a path 
wide enough to allow the blade to follow through 
without binding. 

20. Q. What is meant by “forcing” or “riding” 
a meat saw? 

A. “Forcing” or “riding” means to exert un¬ 
necessary pressure on the blade when sawing 
across a bone. 

21. Q. What is likely to happen when “forcing” 
a meat saw? 

A. (1) The blade is apt to “jump” from the 
bone, causing cut fingers and hands. (2) The 
blade is less likely to follow a straight line, 
thereby making a ragged uneven meat cut. 

22. Q. Give two reasons why a meat grinder 
may deliver mashed meat instead of clean-cut 
ground meat. 

A. (1) Dull knife and plate. (2) Improperly 
set knife and plate. (3) Accumulation of sin¬ 
ews and membranes over plate and around knife 
blades. 

23. Q. What size pieces of meat are desirable 
for feeding into a grinder? 

A. The size of the pieces of meat depends 
upon the size of the grinder. The pieces of meat 
should be small enough to be carried by the feed 
screw without clogging the grinder. 

24. Q. What is the advantage of grinding meat 
through a coarse plate then through a fine plate 
when it is to be used for loaves, patties, etc.? 

A. The double grinding provides a better dis¬ 
tribution of fat and lean. 




11 


153 ^ 


Section 12 


Core of Meat Blocks 


1. Q. What two pieces of equipment are neces¬ 
sary for the proper cleaning of meat blocks? 

A. (1) Block scraper (similar to a dough 
cutter). (2) Block (wire) brush. 

2. Q. Why should the meat block be cleaned 
after each use? 

A. The block will be much easier to clean and 
to keep clean if blood and moisture from meat 
are not given a chance to soak deeply into the 
wood. 

3. Q. Why is it important to keep the cutting 
surface of the meat block dry? 

A. A dry cutting surface remains hard and 
resists wear. 

4. Q. Why does water, blood, and brine shorten 
the life of a meat block? 

A. Moisture causes the wood to expand. In 
drying, the wood contracts. This expansion and 
contraction weakens the glued joints. 

5. Q. Name four practices which will aid in 
keeping the cutting surface of the meat block dry. 

A. (1) Clean the block after each use. (2) Do 
not wash the cutting surface of the block. 

(3) Do not wash meat tools on the block (4) Do 
not allow fresh moist meat to lay on the block 
longer than necessary. (5) Do not thaw frozen 
meat on the block. 

6. Q. Name three ways to keep the cutting sur¬ 
face of the meat block level and in good condition. 

A. (1) Turn the block weekly so that the sur¬ 
face will wear down evenly. (2) Use the entire 
cutting surface as much as possible. (3) Main¬ 
tain a bevel on the top edges of the block. 

(4) Keep the cutting surface dry. (5) Clean 
the cutting surface with a block scraper and a 
block brush after each use. 

7. Q. What are three advantages of cleaning 
the cutting surface of the meat block with a block 
scraper and a block brush? 

A. (1) Removes meat particles and meat 
juices from the wood. (2) Keeps the cutting 
surface dry and hard. (3) Keeps the top of the 
block smooth. (4) Keeps the surface clean and 


sanitary. (5) Makes the block last longer by 
preventing moisture from weakening the glued 
joints. 

8. Q. What is the function of the bevel on the 
edges of the cutting surface of the meat block? 

A. The bevel retards splitting of the wood 
at the edges of the block. 

9. Q. How may the bevel of the meat block 
be maintained? 

A. Use a scraper on the beveled edges every 
time the block is cleaned. 

10. Q. Can a meat block be resurfaced? 

A. Yes. If the cutting surface is badly pitted 
and dished, the top may be sawed down to a 
smooth level surface. 

11. Q. What special care should be given the 
block when it is being used for cleaning chickens 
or cutting liver? 

A. (1) Scrape often so moisture will not soak 
into the block. (2) Use a “false” top (board) 
to protect the block. 

12. Q. Is it necessary to put salt on top of the 
block when the block is not in use? 

A. (1) If the surface of the block is hard, as 
a result of having been cleaned regularly with a 
block scraper and a wire brush, there should be 
no reason to use salt. (2) If the top of the block 
is soft and pitted, from improper care and atten¬ 
tion, salt may have a beneficial effect in helping 
to remove some of the moisture from the wood. 

13. Q. How may a block brush be sharpened? 

A. Hold the wire bristles flat against the side 

of a revolving grindstone or an emery wheel or 
draw the brush across clean concrete. 

14. Q. How is a block scraper sharpened? 

A. Use a file. Make a feather edge along 
each side of the flat cutting edge of the blade. 
Hold the file at right angles to the blade. In 
one stroke push the file across and along the full 
length of the flat blade edge. Continue filing 
until a “wire” or feather edge has been made 
along one side of the flat cutting edge. Turn 
the scraper and repeat on the other side. 


★ 154 


Section 13 


Safety Practices 


1. Q. Name two devices which aid the meat 
cutter in preventing accidents when boning meat. 

A. (1) Hand meat hook. (2) Guard on bon¬ 
ing knife. (3) Safety glove. 

2. Q. Why is it important to keep the knife 
handle dry and free from fat and grease? 

A. To provide a dry surface for a firm grip 
on the knife handle. This helps to keep the 
hand from slipping forward onto the sharp cut¬ 
ting edge of the blade. 

3. Q. Why should the knife handle always be 
held firmly? 

A. A firm grip means that the hand is less 
likely to slip forward onto the blade. It also 
assures smoother cuts. 

4. Q. Why is it a bad habit to grab for a falling 
knife? 

A. It is easy to miss the handle and grab the 
blade. 

5. Q. What will an experienced meat cutter do 
when the knife he is using starts to fall? 

A. He will not grab for it. He steps back 
quickly to get his hands, feet and legs out of the 
way. 

6. Q. Should meat be laid on top of a knife? 

A. No. Whoever picks up or moves the meat 
may get a serious cut. 

7. Q. Is it safe to have a knife in one hand when 
both hands are being used to carry meat, heavy 
boxes, or crates? 

A. No. Never carry a knife when both 
hands are needed to handle the meat or box. 

8. Q. Why is it a bad practice to throw knives 
together in a box or drawer? 

A. (1) There is a chance of getting cut when 
picking up one of the knives. (2) This practice 
dulls the cutting edges of the blades. 

9. Q. Why is it dangerous to reach into soapy 
water for a knife or saw blade? 

A. The soapy water hides the knife or saw 
blade. There is a chance to get a cut hand when 
“fishing” for them. 

10. Q. What is the danger of “horseplay” with 
meat cutting tools? 


A. “Horseplay” with knives, saws, and cleav¬ 
ers invites unnecessary accidents. 

11. Q. What should be the safety rule with 
respect to throwing a meat tool? 

A. Never throw a meat tool or have one 
thrown to you. 

12. Q. Should meat cutting knives be carried 
in the pockets of your clothes? 

A. No. 

13. Q. Why should the thumb be placed on top 
of the handle of the steel when sharpening a knife? 

A. To prevent cutting the thumb as the knife 
is stroked along the steel. 

14. Q. Why is it a bad practice to cut meat on a 
crowded block or to work in cramped quarters? 

A. When the table or block is crowded with 
meat, fat, bones, pans, etc., the man cutting the 
meat does not have room to observe the rules for 
safety. When men are working too closely 
together one man may accidentally cut another. 

15. Q. What safety rule should be followed 
when using a cleaver? 

A. Keep the free hand a safe distance from 
the path of the cleaver. 

16. Q. Why does the statement, “Let the saw 
do the work,” represent a good safety practice? 

A. When a saw is allowed to “ride” backward 
and forward across a bone under the pressure 
of its own weight it is “doing the work.” When 
forced, the saw may “jump” from the bone and 
tear your fingers or hand. 

17. Q. What rule should be followed when 
feeding a meat grinder? 

A. Push meat into a grinder with a wooden 
stomper to avoid injury to, or loss of, fingers. 

18. Q. Should fat and trimmings which drop to 
the deck while cutting meat be picked up imme¬ 
diately? 

A. Yes. Someone is apt to slip on them 
which may result in a serious injury. 

19. Q. When should bone scratches and knife 
cuts be treated? 

A. Immediately, in order to prevent infection. 


155 * 



Section 14 


Rules for Sanitation 


1. Q. Name the tv/o most important factors to 
be considered in the preparation and handling of 
food. 

A. (1) Cleanliness. (2) Sanitation. 

2. Q. What two practices should be followed in 
keeping the galley and storeroom clean? 

A. (1) Do not allow tables and decks to 
become littered. (2) Clean up immediately 
after finishing each piece of work. 

3. Q. Why should scraps of food, which have 
dropped on the deck, be picked up immediately? 

A. They are apt to be stepped on in which 
case they will make a dozen or more spots where 
dirt will collect. 

4. Q. What factors should be considered in per¬ 
sonal cleanliness? 

A. (1) Daily bath. (2) Daily shave. 

(3) Combed hair. (4) Short clean fingernails. 
(5) Clean hands. (6) Clean face. (7) Clean 
teeth. (8) Clean clothes. 

5. Q. What can be done to reduce the fly 
menace? 

A. (1) Destroy breeding places. (2) Keep 
surroundings clean and sanitary. (3) Keep 
garbage cans clean and tightly covered. 

(4) Have doors and windows properly screened. 

(5) Use fly traps, fly spray, fly paper, and fly 
swatters. 

6. Q. What should be done with the meat 
grinder after each use? 

A. It should be taken apart, thoroughly 
washed, scalded, and air dried. 

7. Q. Why are meat tools with loose or cracked 
handles unsanitary? 

A. Because the cracks accumulate dirt and 
provide a place for germs to multiply. 

8. Q. How can meat tools with loose or cracked 
handles be repaired? 


A. (1) They may be sent to a meat tool manu¬ 
facturer for repair or new handles. (2) They 
may be repaired with plastic wood as follows: 
a. Clean, wash, and sterilize the cracks in the 
handle; b. Allow time for wooden handle to dry 
out completely; and c. Fill cracks with plastic 
wood. 

9. Q. Name three practices which will help 
keep clothes clean when cutting and handling 
meat. 

A. (1) Don’t wipe hands or tools on clothes. 

(2) Carry small pieces of meat in the hands 
or on a platter but not against the clothes. 

(3) Wrap a cloth or a piece of paper around a 
large cut of meat before picking it up. 

(4) Don’t lean against the meat, cutting blocks, 
or tables. 

10. Q. Why is it important that the inside of the 
refrigerator be kept clean? 

A. Cleanliness helps to reduce: (1) Mold 
growth on foods; (2) Food spoilage; and 
(3) Unpleasant odors. 

11. Q. How should dishes and cooking utensils 
be washed and dried? 

A. Washed in hot soapy water, rinsed in boil¬ 
ing water, and then air dried. 

12. Q. How often should the mess tables be 
cleaned? 

A. After each meal. 

13. Q. How often should the mess hall deck be 
scrubbed? 

A. After each meal. 

14. Q. Why should garbage and trash never be 
allowed to accumulate in the galley? 

A. (1) Waste products are unsanitary and 
unsightly. (2) They are apt to produce offen¬ 
sive odors. (3) They attract flies, cockroaches, 
etc. (4) They present a fire hazard. 


★ 156 


Section 15 


Meat Refrigeration 


1. Q. What is the function of refrigeration? 

A. To preserve perishable foods. 

2. Q. Good refrigeration for meat involves the 
control of what three factors? 

A. (1) Temperature. (2) Humidity. (3) Air 
circulation. 

3. Q. What temperature range is most desirable 
for holding fresh chilled carcass beef, lamb, and 
veal for current use? 

A. 30° to 34° F. 

4. Q. When received in good condition and 
stored at 30° to 34° F. in chill space how long can 
fresh chilled carcass beef, lamb, and veal be held 
safely? 

A. (1) Beef—10 to 14 days. (2) Lamb and 
veal—5 to 7 days. 

5. Q. For short periods in the galley refrigerator, 
what is a satisfactory temperature range for storing 
fesh chilled meats? 

A. Some meats are more perishable than 
others, but for short periods all meat will keep 
satisfactorily at temperatures of from 35° to 
40° F. 

6. Q. What happens to meat held too long in a 
refrigerator where the humidity is too high? 

A. The meat will get wet and sticky. (For¬ 
tunately the humidity in the average mechani¬ 
cally refrigerated meat cooler is seldom too 
high). 

7. Q. What happens to meat held too long in 
a refrigerator where the humidity is too low? 

A. The surface of the meat will dry out and 
discolor. If held for a long period of time there 
will be a heavy shrinkage from loss of moisture 
and necessary trimming. 

8. Q. What is a desirable humidity range for 
refrigerators in which meat is to be stored? 

A. 85 to 90 percent. 

9. Q. Why is air circulation important in the 
storage of meat in chill spaces? 

A. Because meat requires a relatively high 
humidity to prevent excessive drying, but unless 
there is some air circulation the surface of the 
meat will become dry and sticky. 


10. Q. In what size pieces should meat be 
stored in the refrigerator? 

A. In as large pieces as possible so that a 
minimum of cut surface will be exposed. Meat 
should be cut into steaks, chops, stews, roasts 
and made into ground meat no longer than nec¬ 
essary before cooking. 

11. Q. What is one disadvantage of stacking 
fresh meat cuts in a pile in the refrigerator? 

A. (1) It prevents circulation of air around 
the individual cuts, causing them to spoil more 
quickly. (2) When two cut surfaces are in close 
contact they darken and spoil readily. 

12. Q. If meat or other perishable foods have 
started to spoil can they be brought back to good 
condition by placing them under refrigeration? 

A. No. Refrigeration only retards spoilage, 
it cannot make a fresh food from one which has 
started to spoil. 

13. Q. When frozen meat is thawed is it as sus¬ 
ceptible to spoilage as fresh meat? 

A. Yes. 

14. Q. What Is a satisfactory temperature range 
for holding frozen boneless beef for not longer 
than 3 months? 

A. A uniform temperature of about 10° F. 

15. Q. What is a desirable temperature range 
for holding fresh, frozen, boneless beef for longer 
than 3 months? 

A. Zero to 10° F. 

16. Q. What is the best procedure to follow in 
thawing frozen beef forequarters and hindquar¬ 
ters? 

A. Where time permits, allow the quarters 
to thaw under refrigeration (36°-38° F.) for a 
period of 72 hours or more. 

17. Q. How may frozen boneless beef be stored 
in order to be ready for cooking the next day? 

A. Take the boneless pieces from the carton. 
Unwrap and place the meat on racks in the chill 
space. Even though the meat may not be com¬ 
pletely thawed by the next morning it will be 
satisfactory for cooking. 


157 * 



18. Q. Should frozen meat be put into water to 
thaw? 

A. No. This causes meat to lose its juices 
and flavor and some of its water soluble 
vitamins. 

19. Q. Should frozen meat be cooked as quickly 
as possible after thawing? 

A. Yes, especially variety (organ) meats. 

20. Q. What is a satisfactory temperature for 
storing smoked ham or bacon (domestic) for periods 
under six weeks? 

A. 36° to 40° F. 

21. Q. What should be done to retard the 
growth of mold and the development of rancidity 
in smoked hams and bacon? 

A. (1) Keep these meats away from the 
light. (2) Store in a cool room or in a refrig¬ 
erator. 

22. Q. Does mold on bacon or ham prove that 
these products should not be used? 

A. No. Mold growth does not mean that 
ham or bacon is spoiled. 

23. Q. How should mold be removed from ham 
or bacon? 

A. It depends upon the amount of mold. A 
light mold growth can be removed with a clean 
damp cloth. For a heavy growth use a brush 
and clean, warm water to remove the mold, then 
allow the ham or bacon to air dry. 

24. Q. Why should left-over cooked meat be 
stored in the refrigerator? 

A. Even though meat has been cooked it is 
still perishable and must be kept under refrig¬ 
eration. 

25. Q. Why should cooked meat be covered 
when stored in the refrigerator? 

A. A great deal of moisture was lost through 
cooking and it is desirable to prevent further 
drying out of the meat. 

26. Q. Should cooked left-over meat be cut into 
small pieces for storage in the refrigerator? 

A. No. It should be kept in as large pieces 
as possible so that a minimum of cut surface 
will be exposed. 

27. Q. What rules should be followed in han¬ 
dling and storing left-over cooked meat? 

A. (1) Cool the cooked meat and put it in the 


refrigerator as quickly as possible. (2) Keep 
the refrigerator at a constant temperature. (3) 
Keep the meat covered. (4) Do not remove the 
meat from refrigerator until it is to be used. 
(5) Use left-over cooked meat within 24 to 36 
hours after the original cooking. 

28. Q. Name some perishable foods. 

A. (1) Meat. (2) Fish. (3) Poultry. 
(4) Butter. (5) Eggs. (6) Cheese. (7) Milk. 

29. Q. Where should the most perishable foods 
be kept in the galley refrigerator? 

A. In the coldest section. 

30. Q. Should nonperishable foods be kept in 
the refrigerator? 

A. No. The refrigeration space should be 
saved for perishable foods. 

31. Q. Why should care be given to the ar¬ 
rangement of foods in the refrigerator? 

A. (1) To permit a good circulation of air. 
(2) To make it easier to keep the refrigerator 
clean. (3) So that food may be located quickly 
thereby saving time and refrigeration. (4) So 
that incoming perishables may be quickly and 
easily stored. 

32. Q. How often should the coils in the galley 
refrigerator be defrosted? 

A. As often as necessary. Never let the ice 
become more than 14-inch thick. Ice and frost 
act as insulators and reduce the efficiency of the 
refrigeration equipment. 

33. Q. How should ice and frost be removed 
from coils? 

A. Always melt the frost away. Never use 
an ice pick or any sharp tool. 

34. Q. How should perishable, odor producing 
foods be stored in the galley refrigerator? 

A. In covered containers or completely 
wrapped in paper. 

35. Q. Should food be stored in the refrigera¬ 
tion unit or ice compartment? 

A. No. This retards circulation of air and 
may be responsible for causing other foods to 
spoil. 

36. Q. Why must the refrigerator be kept clean 
at all times? 

A. To prevent unnecessary foreign odors and 
to keep down growth of harmful bacteria and 
mold. 


★158 


UNITED STATES 

GOVERNMENT PRINTING OFFICE 
WASHINGTON : 1946 






- *- 

. • ' r . L. * ' ^ ■ 

tt -V • > « _ 

"'V/C^> »v, 

kfi , X 





^v 



-■.-* •-•: jj, ^^.’■**'. ■ ’■ ■■' 

^''‘L: -.-t.’• ’ ^''''-^ . >..- 

I • r » ’ • ' 1 



■ i v''S ■ ji- A' “.. 


•»l 

^ 1. 






Jl?“r' 

dks^ '^.i- - v ^rnJKiMStJmi 





















i>. ■ ' ■■. 

M. Z 

• ;<■■• - . i 

':> ’•jif, f -»• 

4- ^ »J 

•4 ^ — 

1 ^ 


1 

I..* »•« » 






jr 






|i^ 


% 


i* 


I- •=*, 


. 

«L# 


«4 

-53 




i 





